Melt the butter and olive oil in a soup pot over moderate heat
b>and let it foam up and recede. Add the onion, carrot, and celery and
Preheat oven to 350 degrees.
Pare, seed, and cut squash into small slices.
Place squash and apple slices in oblong baking dish (7x11-inch).
Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
Cover and bake for 45-50 minutes.
Combine squash, onion, apple and canola oil in a bowl;
(a) Instead of the onion and carrot, I used 1 package
Slowly cook onions in butter, add the apples and cook until soft.
Add squash and allow to sweat if necessary.
Add broth to cover veggies and the sprig of rosemary.
Simmer for 10 minutes.
Remove rosemary.
Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
Add curry to taste and serve.
.
Peel and cut up vegetables and apples and arrange along with
Preheat oven to 350 degrees.
Cut squash into half; remove seeds and fibers.
Pare squash and cut into 1/2\" slices.
Arrange squash in 7x13 baking dish and then place apple over squash.
Mix brown sugar, butter, flour, salt and mace.
Top squash and apple with sugar mixture.
Cover with aluminum foil and bake until squash is tender, 50-60 minutes.
Pare, seed and cut squash into small slices.
Place squash and apple slices in 8 1/2 x 11-inch baking dish.
Blend rest of ingredients, with a fork, fingers or pastry cutter, until crumbly. Distribute over squash and apples.
Prepare to here until ready to bake.
Cover and bake at 350\u00b0 for 45 to 50 minutes.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Peel the squash and cut into large chunks.
ot over medium heat; cook and stir onion in the melted
scoop out the seeds, and put the squash halves, cut side down
a saucepan and saute the onions, pumpkin and apple chunks until softened
igh heat. Saute butternut squash, leeks, carrots, and celery in hot butter
Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
Add the squash and the stock, bring to the boil and simmer until squash is soft.
Add the spices and coconut, stirring until the coconut melts.
Blend until smooth and creamy.
Return to the pan and heat through. Before serving garnish with coriander.
In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
Heat a medium size saucepan over low heat.
Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
/4-inch deep. Lie squash halves into the water with
75 degrees. Prep the butternut squash and toss with olive oil, 1