Butternut Squash Souffle – a delicious recipe with butter, Parmesan, flour, soup, eggs, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a baking sheet in oven. Preheat oven to 350u00b0F. Use 1 tbsp butter to grease two 1-cup ramekins. Sprinkle 2 teaspoons of the Parmesan into each dish to coat base and sides. Chill until required.
2
Melt remaining butter in a saucepan over low heat. Add flour and cook, stirring, for 1 minute or until bubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue to whisk and cook until mixture almost reaches a gentle simmer. Transfer mixture to a heatproof bowl. Whisk in egg yolks until combined and smooth. Whisk in nutmeg. Cool slightly.
3
Beat egg whites until firm peaks form. Fold 1/3 of the egg white into squash mixture until combined. Gently fold in remaining egg white until just combined; don't over-mix. Spoon into prepared ramekins and level surface. Sprinkle with remaining Parmesan. Place on hot tray in oven and bake for 30 minutes or until puffed and golden. Serve with salad.
715
kcal
Calories
73
g
Fat
7
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tbsp butter, at room temperature, 2 tbsp Parmesan, grated, 2 tbsp all-purpose flour, 1 1/4 cups prepared butternut squash soup, and more.
Yes, Butternut Squash Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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