Butternut Squash Soup


Butternut Squash Soup

Part of Ep. 1706 Ep. 1706 - Weeds, Wine and Chocolate

Yield: 6-8 servings.

Credit: Recipe courtesy of Chef Sabi Atteyih


2 lbs. Butternut squash peeled, cut and roasted (uncooked weight)
1 cup thick cream
1 cup water
1/2 tsp. saffron
1/2 tsp. salt (taste)
1/2 tsp. white pepper


Soak saffron in the water for a few minutes. Heat the cream and the squash. Add the saffron water, salt and pepper, and blend smooth.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


Share this page