Cream of squash Ingredients: 3 cups (750 ml) squash diced (Butternut, Pepper, or Buttercup) 2 cups (500 ml) carrots diced 2 cups (500 ml) potatoes diced 1/4 teaspoon (1 ml) ginger 1 cup (250 ml) salt water 3 tablespoons (45 ml) butter 1/2 cup (125 ml) chopped onions 1 1/2 cups (375 ml) milk or cream 15 % Preparation: In a pan, mix the dices squash carrots and potatoes. Sprinkle with ginger. Add the salt water and bring to boil. Reduce heat and simmer about 15 minutes, stirring, until tenderness. Drain vegetables. Melt the butter in a pan. Fry onions slowly, about 5 minutes, until they are transparent. Add the milk and the drained vegetables. Put in the mixer until smooth consistency. Cooking 2 - 3 more minutes, just to warm. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.