Cream of Squash Soup - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Large saucepan
Measuring cup and spoons
Cutting board and knife
Blender
Wooden spoon

Ingredients

1 cup (250 mL) 15% cream
1 Tbsp (15 mL) butter
1 shallot, chopped
2 cloves garlic, minced
2 butternut squash, seeds and rind removed, cubed
2 Tbsp (30 mL) chopped ginger root
1 pinch nutmeg
4 cups (1 L) chicken broth
salt and freshly ground pepper
2 Tbsp (30 mL) shredded coconut, toasted

Directions

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