Chef David’s Butternut Squash Soup is the third and final recipe from Dinner4Two’s first ever Cooking School. We had so much fun getting to know our customers, and helping them master some of our cooking techniques.
Make sure you look out for announcements and an invite to our next Cooking School!
- 1 Butternut Squash; skinned, seeded and diced
- 1 Medium Carrot; grated
- 1 Medium Onion
- 1 Tablespoon Olive Oil
- 1 Teaspoon Minced Ginger
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Grated Nutmeg
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon of Cinnamon
- 1 Teaspoon Kosher Salt
- 1 Cup Chicken Stock
- ½ Cup Evaporated Milk
Preheat Large Skillet or Electric Skillet to medium heat. Add oil, squash, carrots, onions, and ginger. Sauté over medium heat until squash is tender; about 10 to 15 minutes.
Add spices and salt cook for 2 to 3 more minutes.
Add all vegetables to the Royal Prestige Xtractor. Return pureed vegetables to skillet and stir in chicken stock, then cream.
If consistency is too thin, reduce heat until desired thickness is reached.
**Chef’s Note: You may use heavy cream instead of evaporated milk, but it will raise your calorie content.**