peel, deseed and cube the butternut squash.
In a heavy soup
Peel the squash and cut into large chunks.<
egrees.
Cut the unpeeled squash and sweet potatoes length ways
Drizzle squash, onions, peppers, and garlic with
rown.
2 Add the butternut squash, apple, broth and water. Bring
2 minutes.
Add the butternut squash puree and bacon and simmer
If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
o 400 degrees.
Rinse squash, cut in half lengthwise and
rush cut side of squash with oil; place squash, cut side down
hicken stock, cider, rice and squash; bring to a boil.
oftened, about 5 minutes. Add squash, celery and salt to taste
Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
Bring to a boil and simmer 1 hour.
Strain squash and apples from soup, puree in electric blender and return to soup.
Melt butter in a separate saucepan.
Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
Stir well with a whisk.
Bring to a boil.
Stir half-and-half into soup and heat through but do not boil.
arge sauce pot.
Saute squash, carrots, onion, and ginger for
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
br>Clean and cube the squash. Boil in salted water about
heet or roasting pan, add butternut squash and turn pieces to coat
75.
Cut ends off butternut squash, peel, and slice lengthwise.
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.