- 2 large butternut squash, peeled and cubed
- 4 cups full cream milk
- 2 cups fresh cream
- 2 tbsp cinnamon
- 2 tbsp butter
- Salt and ground white pepper (to taste)
PreparationIn a large pot, scald the milk and cream.
Add the butternut and cinnamon and cook till soft.
Drain and keep all the liquid for blending.
With a stick blender, blend the butternut in the pot with the butter (while hot), add the liquid to correct the consistency.
Adjust the seasoning with salt and pepper.
Serve while hot with a sprinkling of cinnamon powder