Ingredients

  • 1 large butternut squash, peeled, seeded and diced
  • 1 large shallot, peeled and diced
  • 1 large onion, peeled and diced
  • ½ teaspoon white pepper
  • 1 teaspoon nutmeg
  • 1 teaspoon minced garlic
  • 1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
  • 4 cups chicken stock
  • 1 tablespoon unsalted butter
  • 2 tablespoons flour
  • ½ cup half-and-half
  • Salt and freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      185 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 6 grams protein; 17 milligrams cholesterol; 275 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
  2. Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
  3. Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.

Dining and Cooking