I always grow butternut squash in my garden each year. My favorite way to eat is is roasted in the oven with red onion but this is a close second. I took bits and pieces of two recipes and I think the addition of apple, ginger, and curry powder give this soup that "je ne sais quoi".
1 medium butter nut squash peeled and cubed into 1 inch cubes
1 Fuji apple peeled and chopped
1 can chicken broth
Put chopped squash,apple and chicken broth in a large saucepan and boil until very tender. Approx 20 minutes.
Meanwhile in a medium skillet saute
2 T butter
1 small onion chopped
2 cloves garlic
2 t grated fresh ginger
Pour sauteed onion mixture into pot with squash. Puree all veggies with an immersion blender or food processor until smooth.
1 c whole milk
1 c half and half
1/4-1/2 t curry powder
1-2 T brown sugar
salt and pepper to taste
dash of nutmeg
Stir and heat for a few minutes but do not bring to a boil. Serve with crusty bread. YUMMY!
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