Ingredients

The following ingredients have 6 Servings
  • 5 tablespoons of butter (unsalted)
  • 3 pounds butternut squash (peeled and chopped)
  • 3 cups of water
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1 tablespoon brown sugar
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon [McCormick Gourmet Saigon Cinnamon]
  • 6 slices white bread (good quality, crusts removed, cubed)
  • 3 1/2 tablespoons butter (melted)
  • 6 teaspoons sugar
  • 1 1/4 teaspoons [McCormick Gourmet Saigon cinnamon]

Instruction

  • In a steamer or large pot with a steamer basket add the water to the bottom and the squash to the basket.
  • Cover and steam for about 30 minutes, or until tender.
  • Remove the squash and set aside the liquid.
  • You should have about 1 1/2 cups.
  • Puree the squash with a little of the steaming liquid in batches until smooth.
  • In a large stock pot, melt the butter and add the squash and nutmeg.
  • Stir in the milk and heavy cream, and brown sugar, season to taste.
  • Serve with cinnamon sugar croutons