Everyday Butternut Squash Soup Recipe
Ingredients
| Frozen winter squash - 4 pkg (12-oz size) | ||
| Condensed chicken broth - 3 cans (10 3/4-oz size), undiluted | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| Nutmeg - to taste, ground | ||
Directions
GETTING READY
1. In a 4 quart saucepan, put together frozen squash and chicken broth; stir and heat until squash is thawed.
2. Season with salt and pepper; refrigerate.
MAKING
3. At the time of serving, heat the squash mixture until it starts to boil.
4. Gradually add and stir in 1 1/2 cups cream; cook at low heat until heated through.
5. Adjust seasoning to taste.
FINALISING
6. In a bowl, beat remaining cream just until it-€™s stiff.
SERVING
7. In a soup bowl or soup plate, ladle hot soup.
8. Garnish each serving with a dollop of whipped cream and sprinkle nutmeg.
TIPS
Prepare the squash mixture well in advance and refrigerate for quick preparation of the dish.
1. In a 4 quart saucepan, put together frozen squash and chicken broth; stir and heat until squash is thawed.
2. Season with salt and pepper; refrigerate.
MAKING
3. At the time of serving, heat the squash mixture until it starts to boil.
4. Gradually add and stir in 1 1/2 cups cream; cook at low heat until heated through.
5. Adjust seasoning to taste.
FINALISING
6. In a bowl, beat remaining cream just until it-€™s stiff.
SERVING
7. In a soup bowl or soup plate, ladle hot soup.
8. Garnish each serving with a dollop of whipped cream and sprinkle nutmeg.
TIPS
Prepare the squash mixture well in advance and refrigerate for quick preparation of the dish.
Chef
