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1/2 cup onion, diced
Sauté onion, celery and carrot in butter until soft. Add flour cook for a couple of minutes. Stir in heavy cream and bring to a boil.
Add in squash, lemon juice, and rum. Return to a soft boil stirring frequently. Now carefully puree either in a blender or a food processor until smooth and season to taste.
Poster's Notes:
Posted by Westcott E. Eilers
Nutritional Info Per Serving: N/A
1/4 cup celery, diced
1/4 cup carrot, diced
2 tbsp. butter
2 tbsp. flour
2 cups heavy cream
2 cups butternut squash, roasted
1 tbsp. lemon juice
2 tbsp. dark rum (optional)
Salt, to taste
Pepper, to taste
You could use acorn or butternut squash if you like.