A taste of sunshine.
Ingredients
900g (2lbs) butternut squash, peeled and cut into chunks
900ml (4 cups) chicken and vegetable broth
225ml (1 cup) crème fraîche or sour cream
115g (1/2 cup) sharp Cheddar grated
30g (2 tablespoons) salted butter
1.25ml (1/4 teaspoon) ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
Herb of your choice to garnish.
Preparation
1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; purée in batches in blender.
3. Return purée to saucepan and place over medium-low heat. Stir in crème fraîche or sour cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through; do not allow to boil.
5. Served with herb garnish.
Makes 4-6 servings.
Ingredients
900g (2lbs) butternut squash, peeled and cut into chunks
900ml (4 cups) chicken and vegetable broth
225ml (1 cup) crème fraîche or sour cream
115g (1/2 cup) sharp Cheddar grated
30g (2 tablespoons) salted butter
1.25ml (1/4 teaspoon) ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
Herb of your choice to garnish.
Preparation
1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; purée in batches in blender.
3. Return purée to saucepan and place over medium-low heat. Stir in crème fraîche or sour cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through; do not allow to boil.
5. Served with herb garnish.
Makes 4-6 servings.
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