Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Butternut squash - peeled, and 6 cups 1422ml Chicken stock

  2. 1 2/3 cups 394ml Sour cream or creme fraiche

  3. Or heavy cream

  4. 3 tablespoons 45ml Butter

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1/2 teaspoon 2 1/2ml Cayenne - or to taste

  8. 1 1/2 tablespoons 22ml Sugar -

  9. Several chives - cut in 1" pieces

Instructions Jump to Ingredients ↑

  1. Combine squash and stock in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes or until squash is very tender. Cool a bit, then carefully transfer mixture to blender or food processor and puree; this portion can then be refrigerated for up to 2 days in a tightly sealed container.

  2. Return puree to a saucepan and turn heat to medium-low. Stir in sour cream, along with butter, salt, pepper and cayenne. Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning if necessary. Keep warm over low heat. Serve in warmed bowls with chive garnish.

  3. This recipe yields 6 servings.

  4. Nutrition Analysis Per Serving: Calories 310; Carbohydrates 32 g; Protein 7 g; Fat 19 g including sat. fat 12 g; Cholesterol 58 mg; Sodium 130 mg; Calcium 160 mg; Dietary fiber 6 g.


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