Hubbard squash cream

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 2
    onions, diced
  • 80
    g
    butter
  • 2
    kg
    Hubbard squash, peeled and diced
  • 2
    large potatoes, chopped
  • 1
    Litres
    rich chicken stock
  • 125
    ml
    thick cream
  • salt and milled black pepper
 

Method

 
Sauté onions in butter until transparent. Add squash and potatoes and cook over low heat for 15 minutes, or until vegetables are tender. Stir in chicken stock, then reduce heat, cover and simmer for 30 minutes. Blend until smooth, stir in cream and heat through. Season well with salt and black pepper. TOTAL KILOJOULE COUNT: 8 060 kJ (1 925 Cal). A portion: 1 345 kJ (320 Cal).
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.