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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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YUMMMMY and really good for you Ingredients:
2 cups butternut squash |
3 tbsp unsalted butter |
1 cup white onion |
1 tbsp ginger, fresh |
3 cups chicken broth |
2 tsp curry powder |
1 tbsp garlic powder |
Directions:
1. Roast butternut squash by cutting down the middle, sprinkling a little sea salt and pepper on squash and placing face down on a roasting pan. Cook for 35-40 minutes at 350 degress.
2. In last 5 minutes of butternut squash roasting take butter, onion and ginger and add to a sauce pan, cooking at low heat until butter is fully melted and onion is soft. Around 5 minutes.
3. Add chicken broth, curry powder and garlic powder. Bring to a simmer and allow it to simmer covered for 10 minutes.
4. Once butternut squash has finished cooking and has cooled slightly, scoop the meat of the squash out making sure no skin is attached. Add to broth mixture.
5. In batches blend butternut squash and broth mixture in a mixer until at desired consistency.
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