Peel the squash and cut into large chunks.<
rown.
2 Add the butternut squash, apple, broth and water. Bring
2 minutes.
Add the butternut squash puree and bacon and simmer
Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
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.
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
heet or roasting pan, add butternut squash and turn pieces to coat
75.
Cut ends off butternut squash, peel, and slice lengthwise.
Cut the neck off the squash, then split both the neck
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
Transfer soup to serving bowls and top each with sour cream and cilantro.
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.
inutes.
Add the water, butternut squash, basil, salt, and sugar and
ounds of frozen cut up butternut squash. If you use frozen, just
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
Place squash in a medium to large
ozzarella cheese.
Toss the butternut squash with 1 tbsp each of
an with parchment paper. Place butternut squash on pan. Drizzle with 2
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.
Wash squash and cut in half lengthwise.