rown.
2 Add the butternut squash, apple, broth and water. Bring
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).
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.
pices are fragrant.
Place butternut squash, apples, and rice in slow
Peel the squash and cut into large chunks.<
ounds of frozen cut up butternut squash. If you use frozen, just
live oil in a large soup pot. Add carrot, celery and
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.
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
hickpeas and 3/4 cup butternut squash soup in blender until smooth.
ntil bubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue
2 minutes.
Add the butternut squash puree and bacon and simmer
Place squash in a medium to large
Wash squash and cut in half lengthwise.
In a large soup pot heat 3 tablespoons of
(175 degrees C). Place butternut squash in a baking dish.
Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
Add turkey and cream cheese to the saucepan with the butternut squash mixture.
Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.
400F/200\u00b0C Cut butternut squash in half and use a
inutes.
3. Add the butternut squash, vegetable stock, curry powder and