Sopa De Calabaza
By: Barnaby Dorfman
Published: Friday, December 18, 2009 - 9:52pm

Ingredients




2 cups whole milk
1/4 stick unsalted butter
A dash of white pepper
1/2 teaspoon salt
1 large butternut squash

Preparation

1 Bake a large Butternut squash until tender. Peel, de-seed, and place in blender. Add 2 cups of milk and blend/puree. Transfer to 4-quart sauce/soup pot. 2 Serve hot or cold in small bowls or cups with a sprinkle of chopped parsley in center. If serving cold add a sprinkle of nutmeg.