Butternut Squash Souffle

• 3 tbsp butter, at room temperature
• 2 tbsp Parmesan, grated
• 2 tbsp all-purpose flour
• 1 1/4 cups prepared butternut squash soup
• 2 None large eggs, at room temperature, separated
• 1/2 tsp nutmeg
• None None Mixed salad, to serve

1. Place a baking sheet in oven. Preheat oven to 350u0b0F. 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.

butter, parmesan, flour, soup, eggs, nutmeg, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/21339 (may not work)