Cream of Squash Soup – We Heart Local BC

Cream of Squash Soup

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Cream Of Squash Soup


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

Cooking Instruction

  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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