Cook leeks 3 minutes. Add squash, curry powder and sugar; cook
Slice butternut into 2 inch thick rings, place butternut on foil.
Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.
br>Peel the skin from butternut squash and cut into half lengthwise
baking sheet with the squash.
Add the unpeeled garlic
he butter in a large soup pot over medium-high heat
In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Heat butter in large sauce pan over medium heat, and slightly saute onions until they are tender.
Stir in squash and chicken broth. Heat until it starts to boil.
Stir in milk, sugar, nutmeg, cinnamon, & oatmeal, simmer for 5 to 10 minutes.
Soup with thicken as it cools.
Simmer butternut in chicken stock in a covered pot until soft, then puree.
Melt butter in pan and fry the onion and mushroom in the butter until soft.
Add flour and curry powder and stir over low heat for about four minutes.
Add butternut to the onion and mushroom mix and bring to a gentle boil.
Add salt, black pepper and sugar.
Stir in the yoghurt and the brandy, but don't let it boil.
Serve in heated soup dishes.
Heat olive oil and garlic in a large heavy stockpot.
Saute 1-2 minutes.
Add onions, carrots and celery.
Saute 10-15 minutes.
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
he cubes of butternut, and simmer until the soup is thick and
qt casserole dish. Place butternut squash in 1 TBS water in
ablespoon olive oil.
Place squash, onion, and thyme sprigs on
Peel Butternut, remove seeds and chop flesh
ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
Cook squash and onion until tender in a small amount of water. Mix stuffing with melted margarine.
Mix soup and sour cream. Layer stuffing, squash, soup, squash, soup then stuffing into a sprayed baking pan.
Wash the squash and leave it wet. Microwave
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
Chop onions and cook in oleo until transparent.
Mash squash with fork.
Combine onions and oleo with slightly beaten eggs. Add to soup, squash, bread crumbs, salt and pepper.
Mix well. Pour into greased casserole dish.
Bake at 350\u00b0 for 20 to 25 minutes.