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Author Notes: During the first days of fall, I did this fantastic recipe...I loved the flavor of butternut squash mixed with ginger. It adds an original touch. It's a nice recipe for chilly days in autumn. - Elizabeth2
- 2 tablespoons olive oil
- 4 carrots, diced
- 2 cloves of garlic, sliced
- 1 onion, diced
- 1 tablespoon ginger root, sliced finely
- 4 cups butternut squash, pealed and diced
- 3 cups vegetables or chiken broth
- 1/2 cup 35 % cream
- 1 teaspoon curry powder
- Salt and pepper, to taste
- In a large saucepan, heat the oil over.
- Add carrots, onion, garlic and ginger root.
- Cook for 10 minutes, stirring occasionally, until veggies are tender.
- Add the broth and the butternut squash, and simmer for 15 minutes.
- With a mixer, reduce in a soup. Add cream and curry powder.
- Season with salt and pepper.
- This recipe was entered in the contest for Your Best Butternut Squash
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.