rown.
2 Add the butternut squash, apple, broth and water. Bring
190 degrees C).
Place butternut squash, onions, pears, tomatoes, and carrot
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.<
(175 degrees C). Place butternut squash in a baking dish.
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
boil butternut squash in water until it is completely soft and easy to
Place squash in a medium to large
Wash squash and cut in half lengthwise.
br>peel and cube the butternut squash (this step disappears if you
Components.
Butternut Squash.
Put butternut squash in a microwave save bowl