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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 4
Preparation time: 0:30
Amount/Measure/Ingredient:
1 quart butternut squash, cooked (leftover from your holiday dinner)
2 cups milk, 1 % or skim
4 sprigs sage leaves, fresh
1 dash of cinnamon, salt and white pepper to season each bowl of soup (optional)
Preparation:
In a blender or food processor combine the squash and
the milk, puree until totally smooth. Heat the puree
slowly in a heavy bottom sauce pot, being careful not to
scorch it. Serve in soup bowls with fresh sage leaves as a
garnish and season each bowl with a dash of cinnamon, salt
and white pepper if you like.
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