ot. Add a layer of butternut squash to the bottom of the
Brush cut side of butternut squash with olive oil and place
In a soup pot, heat the olive oil over medium-high heat.
Add the onion and curry powder and cook 3 minutes.
Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
Reduce heat and cook until squash is very tender, about 20 minutes.
Working in batches, puree the soup in a food processor or blender until almost smooth. (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot).
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.
rown.
2 Add the butternut squash, apple, broth and water. Bring
o 425\u00b0F. Combine chicken, butternut squash, curry powder, ground coriander, garlic and
egetables are translucent.
Add curry powder and ginger and cook
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.
rap the eggplant and the butternut squash individually in aluminum foil. Place
Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
In the mean time, sautee the onion, ginger, and garlic in butter until soft.
Add the broth, simmer for ten minutes.
Add pulp from the butternut squash (that you've scooped out).
Puree in a food processor or blender (or I use a mixing wand right in the pot).
Return to pan.
Add cream, salt, pepper, and a pinch or 2 of cinnamon.
Simmer until heated through.
Cut the squash in half, and clean. Roast
b>soup pot. Add carrot, celery and onion, and stir in the curry
Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2
Place squash in a medium to large
220 degrees C).
Place butternut squash in a baking dish, flesh
minutes.
Add the curry paste and stir constantly for
br>3. Add the butternut squash, vegetable stock, curry powder and salt.
(175 degrees C). Pierce butternut squash and place on a baking
he oven.
Place the butternut squash halves cut-side up on
230 degrees C).
Combine butternut squash, cauliflower, and olive oil in