Hubbard squash cream

Name: Hubbard squash cream
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 onions diced; 80.00 g butter; 2.00 kg hubbard squash peeled, diced; 2.00 potatoes large, chopped; 1.00 Litres stock chicken; 125.00 ml cream thick; salt and freshly ground black pepper

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

2.00	onions — diced
80.00 g	butter
2.00 kg	hubbard squash — peeled, diced
2.00	potatoes — large, chopped
1.00 Litres	stock — chicken
125.00 ml	cream — thick
	salt and freshly ground black pepper

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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).