Butternut Squash Soufflé

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with masher, whisk, 1.5 cup and beaker attachments


  • 12 oz. butternut squash, peeled and cut into 1-inch cubes
  • 4 tbsp unsalted butter, divided
  • 2 tbsp plain bread crumbs
  • 1 shallot
  • 2 oz. parmesan cheese
  • 3 tbsp flour
  • ¾ cup milk
  • 4 egg yolks
  • 6 whites
  • 1/8 tsp cream of tartar
  • Salt, to taste
  • Pepper, to taste
  • 6 1-cup oven-proof ramekins

  1. Preheat oven to 375° F. Add squash to medium pot, add 1 cup water, cover and steam for about 12-15 minutes until soft when pierced with a knife. When cooked, remove to a bowl and using Braun’s MultiQuick 7 Hand blender with its masher, puree squash, pressing all the way down on the hand blender.
  2. While squash is cooking, use 1 tablespoon butter and grease 6 1-cup ramekins. Sprinkle about a teaspoon of bread crumbs into each ramekin to coat the bottom and sides; spill out any excess.
  3. Using Braun’s MultiQuick 7 Hand blender with the 1.5-cup chopper attachment, finely chop the shallot by pulsing the hand blender on high speed, about 5-7 times. Then wipe out bowl and finely chop the parmesan cheese, also by pulsing on high speed until finely chopped.
  4. Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Stir in shallots and cook for 2 minutes, stirring often. Stir in flour and cook stirring constantly until mixture is smooth, about 2 minutes. Using Braun’s MultiQuick 7 hand blender with the whisk attachment, whisk in the milk, b  gently pressing on the hand blender. Continue stirring until mixture boils and is smooth and thickened. Stir in the cheese.
  5. Separate the eggs. Put egg whites with cream of tartar in the MultiQuick 7 beaker attachment. Beat the egg whites to soft peaks on speed 2.
  6. Add the yolks and the white sauce to the pureed squash and stir to combine completely. Season with salt and pepper.
  7. To fold the whites in, first mix about a quarter of the whites right into the bowl with the squash mixture. Then gently fold the rest of the whites into the mixture until just combined. Then spoon that mixture into the prepared soufflé dishes and bake about 40 minutes or until puffed up and browned on top. Don't open oven door for at least 30 minutes. Serve immediately.

Post a comment

Star Ratings