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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Another recipe I found but can't remember where, I have doctored it to our taste. It's simple and very good, excellent for a cold winter night. I've made this several times and we love it. Ingredients:
3 tablespoons butter |
1 medium onion, finely chopped |
6 garlic cloves, minced |
1 -2 teaspoon curry powder |
3 lbs butternut squash |
2 apples, peeled, cored & diced |
3 cups chicken broth |
1/2 teaspoon thyme |
1 cup light cream or 1 cup carnation instant milk |
season salt & pepper |
Directions:
1. Melt butter in large saucepan. Saute onions & garlic until soft. Stir in curry. Peel squash, discard seeds and chop coarsely. Add squash, apples, chicken broth and thyme to pan. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until squash is tender.
2. Puree in blender, in batches, until very smooth. Return to saucepan and stir in cream, season salt and pepper. Reheat just to boiling.
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