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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today. Ingredients:
4 pounds butternut squash |
1 large onion, diced |
1 medium apple, peeled and diced |
1/4 cup butter, cubed |
1 garlic clove, minced |
2 teaspoons curry powder |
1/2 teaspoon ground ginger |
3 cups chicken broth |
1/2 cup heavy whipping cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper, optional |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly.
2. Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
3. In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil). Yield: 8 servings (2 quarts).
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