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Cream of Butternut Squash Soup Recipe

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This recipe for Cream of Butternut Squash Soup, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Penny Delany
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squashed, baked, seeded, peeled and mashed. (Bake at 400º)
OR
3 pkg. (12 oz. size) frozen squash, thawed
2 cans (10½ oz. size) condensed chicken broth, undiluted
¼ tsp. salt
dash pepper
1 c. heavy cream
¼ tsp. nutmeg
Directions:
Directions:
In blender, combine ½ of the squash with 1 can broth.
Blend at low speed until combined and then at high speed until smooth.
Scoop into a bowl and repeat with remaining squash, broth, salt and pepper.
Refrigerate squash mixture, covered, overnight.

At serving time, heat squash mixture just to boiling.
Gradually stir in ½ c. heavy cream. Cook slowly until heated through.
Taste for seasoning. Add salt and pepper, if necessary.
Beat remaining cream until stiff.
Serve soup very hot.
Garnish each serving with a dollop of whipped cream and a sprinkle of nutmeg.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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