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Cream of Butternut Squash Soup Recipe

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This recipe for Cream of Butternut Squash Soup is from Grandma Penny's Favorite Recipes, 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 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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