Wednesday, March 12, 2014
Butternut Squash Soup
1 butternut squash
1 medium white or yellow onion
1 large apple (I used Honeycrisp)
1 container of broth (I suggest vegetable or chicken)
1 tbsp curry
Begin by chopping the onion and placing it in a large pot with just a little bit of olive oil if you have a non-stick pan. Then add the curry and the chopped apple. Make sure to skin the apple before dropping in to cook. As everything is stewing together add the broth to keep things well moisturized. Then grab your squash and your peeler and peel the skin off. I have an oxo peeler and love it. It has never failed me or cut me…knock on wood! Once it is peeled cut in to slices and then quarter the slices. Make sure to deseed the squash as well we don’t need those little guys for this recipe. cook 30 minutes. Immersion blend to smooth
1 medium white or yellow onion
1 large apple (I used Honeycrisp)
1 container of broth (I suggest vegetable or chicken)
1 tbsp curry
Begin by chopping the onion and placing it in a large pot with just a little bit of olive oil if you have a non-stick pan. Then add the curry and the chopped apple. Make sure to skin the apple before dropping in to cook. As everything is stewing together add the broth to keep things well moisturized. Then grab your squash and your peeler and peel the skin off. I have an oxo peeler and love it. It has never failed me or cut me…knock on wood! Once it is peeled cut in to slices and then quarter the slices. Make sure to deseed the squash as well we don’t need those little guys for this recipe. cook 30 minutes. Immersion blend to smooth
# posted by Chelsea @ 10:51 AM 
