Butternut squash has a natural sweetness and richly flavored hence its best to make a soup or pottage. It also contains vitamin sources like beta carotene, iron, vitamin c, and so on. Starting a day with Butternut squash pottage on a a winter day would be an idea dishes but in summer chilled soup is equally good.
Serving chilled dishes in summer has been quite common in Japan, recently I keep cooking chilled dishes like spaghetti topping with chilled tomato sauce, chilled shabu shabu, etc. as the hot day continues . This homemade pottage is simply delicious, healthy, and good as a starter.
Ingredients (4 servings)
1 (950g) butternut squash (substitute with pumpkin)
200ml water
1 cube consomme soup
120ml milk
Little salt
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| 1. Peel off the skin, remove the seed, cut it to bite site and wash well. |
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| Milk and consomme |
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| 2. Boil the butternut squash with water and consomme until becoming soft. I usually cook it in a microwave for 5 minutes to save time at boiling. When it becomes soft use mixer or blender to blend it well, add milk and little salt. Serve hot or chilled. For serving chilled, put it in a fridge at least for 30 minutes before serving. |
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