Garlic cream of squash Ingredients: 6 cups (1½ L) squash (Butternut, Buttercup or Pepper) 2 teaspoons (10 ml) salt 3 tablespoons (45 ml) butter 2 onions 2 sliced cloves of garlic 4 cups (1 L) broth of chicken 1 big peeled tomato, in fragments 1 teaspoon (5 ml) thym ½ teaspoon (2 ml) sugar ½ teaspoon (2 ml) oregano ½ teaspoon (2 ml) basil ¼ teaspoon (1 ml) nutmeg ½ cup (125 ml) cream 35 % Preparation: Peel squash and cut thin. In a pan, melt the butter, add onions, squash and garlic. Cover and let cook at low heat 10 minutes. Add the broth of chicken, the tomato and the seasonings (put in the mixer), put back in the pan. Incorporate the cream, let warm about 5 minutes and serve. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.