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Hubbard squash cream

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


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


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).


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