Author Notes
Had a squash sitting for weeks on my counter. Read a few recipes and came up with this version. I never realized these squashes last forever! BTW this recipe is figure friendly —Judi Bates
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Ingredients
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1
butternut squash
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2
carrots
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1/4
medium onion
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1
apple
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1 teaspoon
olive oil
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1/8 teaspoon
curry powder...may need additional for taste
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1/8 teaspoon
fresh grated ginger
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salt and pepper to taste
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3 cups
chicken broth
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1 sprig
dried sage
Directions
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Split the squash in half lengthwise with a sharp knife
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Cut carrots in half lengthwise
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Peel and core apple and slice
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slice onion
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smear cut side of squash and carrots with the olive oil then dust with curry powder
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place squash and carrots in 375 degree oven on baking sheet for 30 minutes then add apple slices and onion for another 15 minutes
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Place all roasted ingredients into a food processor and process on high for about 30 seconds or until all is smooth.
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Add the cooled chicken broth a cup at a time until smooth.
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Add the grated ginger at the end and season additionally to taste with additional Curry powder, salt and pepper
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For company may drizzle with a little cream or olive oil when serving
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