Creamy Squash Soup
From: Edena, Orleans, Ontario
Comments: If desired, forget French bread stick slices and garnish this soup with buttered croutons.
Servings: 4
  • 28 ounces [800 g] squash
  • 3 tablespoons + 1 teaspoon [50 g] butter
  • 3 onions, chopped
  • 3 cups [750 mL] milk
  • 1/2 cup + 5 teaspoons [150 mL] fresh cream
  • Salt and pepper, to taste
  • 3 1/2 ounces [100 g] chervil
  • 12 slices French bread stick
  • Freshly grated cheese [optional]
  • Peel, seed then cut squash meat into large cubes.
  • Heat half of butter into a casserole.
  • Melt yet do not color chopped onions into melted butter.
  • Add squash cubes and cook over low heat for approximately 1 hour, without any water, until soft.
  • Puree mixture into a blender or using an electric beater; pour back into casserole.
  • Mix in remaining butter, milk and cream until smooth
  • Salt and pepper.
  • Rinse then blanch chervil for a few minutes into boiling water; drain before adding to soup.
  • Toast French bread stick slices before serving, along with soup, sprinkled with freshly grated cheese if desired.