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Butternut Squash Soup Recipe




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Yield:

8 Servings

Ingredients

  1. 3 ounces Unsalted Butter
  2. 11 ounces Butternut Squash, cut in chunks
  3. To taste Salt and Pepper
  4. 8 ounces Water
  5. 8 ounces Heavy Cream
  6. 8 ounces Milk
  7. 1 ounce Sugar, adjust if needed
  8. 1 teaspoon Ginger
  9. 1 teaspoon Nutmeg
  10. 1 teaspoon Cinnamon
  11. 1 teaspoon Coriander
  12. 1 tablespoon Cornstarch
  13. Water
  14. 3 ounces American Cheese

Directions

  1. In a small pot, melt the butter and pour over the squash.
  2. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
  3. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
  4. Make a slurry with the cornstarch and add to the soup.
  5. Add the American cheese and continue mixing until smooth.
  6. Adjust seasoning.

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