|
Features for "Aussie Butternut Pumpkin Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Aussie Butternut Pumpkin Soup" (Click here for measurement conversion) 1 medium Butternut Squash
4 cups Vegetable Stock or Chicken Stock
1 cup Sour Cream
8 ounces Cream Cheese, cut into chunks
Black Pepper, to taste
Garlic Powder (optional)
Method for "Aussie Butternut Pumpkin Soup"
Cut squash into manageable pieces, remove the seeds and peel. Place into a large saucepan and add stock and garlic powder. If stock does not cover squash, add some water until squash is just covered. Boil until squash is soft and yields easily to being poked with a fork (do not cover). Amount of stock should reduce slightly. Remove from heat. Using a hand-held blender, puree squash and stock together. Place back on low heat and add cream cheese and black pepper. Cook until blended, then add sour cream. Serve with a swirl of cream, if desired.
Comments
Preparation time: 30 minutes
Cooking time: 1 1/4 hours
Serves: 8
You may also be interested in
Angies Pumpkin Vichyssoise
Chicken Noodle Soup
Almost Fat Free Vegetarian Butternut Squash Soup
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
