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Print Recipe

Curried Butternut Squash Soup

Ingredients:

1 whole butternut squash
1 yellow onion, diced
2 apples, peeled and diced
Chicken or vegetable stock
1 ½ teaspoon curry

Preparation:

Peel squash, scoop out the seeds and chop into 2" pieces.

Put the squash, onion, and apple in large pot. Add just enough stock to cover. Cook on medium-high heat for approximately 1 hour or until the squash and the apple are cooked completely.

Remove from heat and puree mixture in a blender until smooth. Return mixture to the stove and add curry. Cook on low heat for 10 minutes.

Serve with:

Kunde Family Winery Chardonnay