Not exact matches
When it has melted whisk in the
pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).
I found that 1 tablespoon is enough
when I use my
butternut squash puree, as it's naturally sweeter.
I chose to use a
butternut squash for this recipe, as it has a slightly sweeter flavour than the other pumpkins that were available, and
when pureed it gives a nice smooth texture.
Butternut squash is in season right now, and
when roasted, the flesh softens and the flavor deepens, making it ready to be
pureed into creamy fall soup.