View Full Version : Boma’s Butternut Squash Soup Recipe

31-10-2011, 06:19 PM

3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream
8 ounces Milk
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
3 ounces American Cheese

Method of Preparation:

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

8 servings