“This soup is so nice and has a very creamy consistency. I just love squash, I happened to find this one in one of my cookbooks. I would even use some sweet potato as well, if you wish for extra flavour. Enjoy. :)”
READY IN:
1hr 10mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In 3-quart (3L) saucepan, place squash; add water to cover squash.
  2. Heat to boiling.
  3. Reduce heat to low.
  4. Cover; cook 10 minutes or until squash is tender.
  5. Drain.
  6. In covered blender or food processor, blend squash until smooth.
  7. In same saucepan over medium heat, in hot magarine, cook onion and garlic until tender, stirring occasionally.
  8. Add pureed squash, broth,salt, pepper and nutmeg.
  9. Heat to boiling.
  10. Reduce heat to low; cook 5 minutes.
  11. Stir in heavy cream.
  12. Heat through, stirring occasionally.
  13. If necessary, thin to desired consistency with milk or water.
  14. Heat through.
  15. Garnish with parsley, if desired.

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