Traduction en français ici – Soupe crémeuse de doubeurre
Autumn in the Midwest has some very special vegetables. One of the cheapest cost wise is the butternut squash. Organic butternut squash at Whole Foods is only $0.99/lb. To take advantage of the cost and the fact that the squash comes from the Midwest (and is organic), Helena and I have been cooking some cream of squash soup. I thought I’d share our recipe for this cheap and delicious dish.
- one butternut squash
- 100 ml of heavy whipping cream
- 100 ml of milk
- 1 tablespoon of curry
- salt and pepper
The recipe is very easy, however there is one time-consuming part: the cutting of the skin of the butternut squash. The best method I’ve found for cutting the squash is found here.
The blog is in English, but all you have to do is look at the pictures to cut the squash.
The squash should now be in cubes like in the blog shows.
Once it’s cut, the next step is to steam the squash cubes until they are very soft. When you put a fork in a cube of the squash, it should break apart.
The last step is to take all ingredients in the ingredient list and put them together in a blender or food processor. Make sure that you are confident that they can fit in your blender. If not, doing it in two parts is fine. Just cut the ingredients in half for each one.
Voila! You’re done. The soup is very filling, so even a small cup is enough to make you feel full. I’d say this is good for about 6 servings. The ingredients cost something like $4, so it’s quite economical! It goes well with salad for a dinner meal.