Sweat the onions and the leeks in sizzling butter. Add the large chunks of squash and stir into the butter then pour in the milk, cream and a pinch of salt. Cook on low for around 25 minutes. The squash should be starting to fall apart at this point...
Le Mesturet Almanac - Cream of Winter Squash Soup
Chef's recipe: Cream of Winter Squash Soup
Article publié par Pascal Brot le 31/10/2011 à 17:59
Catégories : Chef's Recipes
Tags : Cream of Winter Squash Soup