One of the conveniences of squash is that you can cook the pulp, mash it up and put it in the freezer for up to six months.This makes it handy for preparing and creating meals anytime of the year. I really do prefer using fresh pumpkins or squash whenever I can find them. They are now beginning to appear in the grocery stores. My family enjoys the Butternut Soup from a recipe given to me by my French sister.....that's what we call eachother.( When I have given cooking demos in the fall, this is a soup I prepare over and over. It is a hit every time!) This is her Creamy Butternut Soup. I was able to photograph these squash while visiting her.......so they really are French!
28 ounces of chicken broth, your choice
4 to5 cups of cooked and mashed squash.....try the butternut
1/2 teaspoon of salt
3/4 teaspoon of sugar
dash of pepper
1 cup of whipping cream
dash of nutmeg to sprinkle on top
Process one half of the first five ingredients in a blender. (This works well, then you can pour it right into the saucepan.) Now process the rest.
Bring the squash ingredients to a mild boil, cooking over a medium heat.....Slowly pour in 3/4 of the whipping cream and cook until heated.
Do not boil.
Beat the rest of the whipping cream with mixer until stiff peaks and add dollops of the cream on the top of the soup..... now sprinkle with the nutmeg.
If you would like your soup a bit thinner, just add a little milk to your liking.