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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butternut Squash Cream Soup Recipe

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This recipe for Butternut Squash Cream Soup is from 7th Grade Health & Cultural Sharing Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 butternut squash( about 1kg)

-1 liter/ 4 cups of water

-1 cup of light cream

-1 tbsp. butter

- 1 hard boiled egg, chopped
Directions:
Directions:
1. Cut the squash into small chunks, removing the seeds and hard skin.

2. Place squash in a large pan with the water and bring to a boil. Cover and simmer for 15 minutes, or until the squash is tender. Then remove from heat, and leave it to cool.

3.Pour the squash with its cooking liquid into a blender or food processor or use a hand blender, and blend until completely smooth

4. Return the purée to the pan, and add the cream and butter

5. Season to taste with salt, and simmer for 1 minute

6. Pour soup to bowls and serve. Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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