br>While dough is drying, boil butternut squash in water until it is
Boil butternut squash in salty water for approximately 10 mins, or until soft.
Melt butter in a large pot and add leeks and onions. Season with salt and pepper. Leave to sweat for approximately 15 minutes.
Add softened butternut squash and chilli. Leave to cook for 1 minute.
Add chicken stock and milk and bring to a gentle simmer. Leave to cook for 20 minutes.
Leave to cool for a couple of minutes then pour the mix into a food processor. It should have a creamy texture.
Add the cream before serving.
oney, and bring to a boil. Lower the heat and simmer
Note Butternut squash should be peeled and seeded
he coconut milk to a boil. Let it do its thing
minute. Add the mashed butternut squash and cook until the mixture
dd the butternut squash, apple, broth and water. Bring to boil. Reduce to
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
Boil, steam or microwave the squash until tender then drain mash
baking sheet with the squash.
Add the unpeeled garlic
Heat the ghee in a large saucepan on medium-high heat. Cook the onion, stirring, until browned. Add the garlic, ginger, chili peppers and spices and cook, stirring, until fragrant.
Add the butternut squash and stock and bring to a boil. Reduce heat to low; simmer, covered, for about 15 mins or until the butternut squash is tender. Add the spinach and cilantro and stir, tossing, until the spinach has just wilted.
Just before serving, sprinkle the almonds over the curry.
ounds of frozen cut up butternut squash. If you use frozen, just
ackaged pre-cut butternut squash which is acceptable in this recipe.
Heat
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
o 375 degrees. Prep the butternut squash and toss with olive oil
nd ketchup. Bring to a boil; reduce heat to low and
Place squash in a medium to large
an with parchment paper. Place butternut squash on pan. Drizzle with 2
Heat the oil in a large saucepan, add the onions and butternut squash and saute for 4-5 mins. Mix in the nutmeg and season. Deglaze the pan with vinegar and stock, then cover and simmer for 25-30 mins. Mix the mango into the butternut squash mixture then blend with an immersion blender until smooth. Divide the soup between 4 glasses or bowls.
Meanwhile, bring the milk to a boil in a saucepan, mix in the paprika and chili powder and season with salt. Froth the milk using a hand mixer, then spoon over the soup to serve.