Introduction: Cream of Butternut Squash Soup
In the winter, rich butternut squash begs to be roasted, pureed, and made into soups. The vegetable is so creamy and hearty on its own, it takes very little to embellish it. With a quick roast on the stove in butter, then a blend with cream, the winter squash transforms itself from tough cubes of gourd to creamy comfort food.
Cream of Butternut Squash
1 pound butternut squash cubes
1 tablespoon butter
1 teaspoon sea salt
1/2 cup water
1/3 cup cream
2/3 cup water
1. Melt the butter with the sea salt in a nonstick pan on the stove. Roast the squash cubes until golden and softening.
2. Add the 1/2 cup of water and simmer until softened.
3. When the water has mostly evaporated and the squash is soft, blend the cream, remaining water, and squash in the blender.
4. Garnish as desired and serve.
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