Good Cooking since 1995
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Works in most Browsers
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)
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.