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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.