Wash the squash, cut it in pieces. Take out all the seed and fibers and throw away. Put it in a regular pot and cover with water (just covering it), salt and pepper to taste and boil until it is tender. Around 15-20 minutes. Do not throw the water it cooked in out! Let cool off a little until you can handle it.
While it is cooking, chop some onions and sauté in butter, or olive oil or a mixture of both until clear. Let stand until needed. Spoon out the meaty flesh and place in a bowl. Put the meaty flesh little by little in a blender using the same water. Add the onions and butter in the blender together with the squash. Return to the pot. Start up the heat again and when it is starting to boil, add milk or heavy whipping cream but do not let it come to a full boil or it will curl. Add as much or as little as you need. This is to taste depending on how thick you want it. Finish off with a little nutmeg if you have it. Or paprika. It is not necessary though. All “cream ofs” are more or less made this way.
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|Serving Size: 1 (140g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 492.8mg||13 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.6g|
|Protein 1.4g||2 %|
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Calories per serving: 63
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