Golden Velvet Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Serves: 6
Ingredients
  • 2 butternut squashes (4 C puree)
  • 2 c. skim milk
  • 2 T packed brown sugar
  • 2 T butter
  • ½ - 1 C (or more) half and half
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Boil 4 C water.
  2. Halve squashes lengthwise. Scoop out seeds. Place halves, cut sides down, in a shallow baking dish. Place baking dish on center rack. Pour in boiling water to reach ½ inch from bottom of dish. Bake for about 45 minutes, or until necks of squashes are tender. When tender, remove from baking dish and cool.
  3. Scoop flesh from cooled squashes into a food processor or blender. Process until smooth and satiny. Transfer pureed squash to a large saucepan. Stir in milk, brown sugar, a pinch of nutmeg, butter, and salt and pepper to taste. Gently bring to simmering. Stir in half and half or milk until thick and creamy, heating thoroughly.
Recipe by The Gingham Apron at https://www.theginghamapron.com/golden-velvet-soup/