Cream of Squash Soup

Cream Of Squash Soup

Ingredients

  • 250 mL (1 cup), 18% or 33% Cream
  • 15 mL (1 tbsp) Butter
  • 1 chopped Shallots
  • 1 cloves minced Garlic
  • 2 (seeds and rind removed) cubed Squash (Butternut)
  • 30 mL (2tbsp) chopped Ginger
  • 1 pinch Nutmeg
  • 1 L (4 cups) Chicken Broth
  • 30 mL (2 tbsp) shredded, toasted Coconut
  • To taste Salt
  • Freshly ground Cracked Black Pepper

Instructions

  1. In a large saucepan, melt butter and cook shallots and garlic for about 2 minutes.
  2. Add squash, ginger root and nutmeg. Simmer for 5 minutes.
  3. Add chicken broth and continue cooking 30 minutes or until squash is tender.
  4. Pour soup into a blender and purée until smooth.
  5. Return to saucepan. Stir in cream. Reheat, stirring with a wooden spoon.
  6. Salt and pepper to taste. At serving time, garnish with toasted coconut.

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