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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

ROASTED BUTTERNUT SOUP WITH CURRY Recipe

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This recipe for ROASTED BUTTERNUT SOUP WITH CURRY is from DANDEE COOKING du JOIR, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
#, CUP, NO, TBSPSP, TSPSPS,

4 # Butternet squash, peeled and chopped fine
2 cups Onions, chopped fine
2 cups Apples, peeled, chopped fine
Salt and pepper to taste
2 tbsps Baking powder
4 cups Chicken broth

CONDIMENTS:
Baked to slightly brown Coconut, set aside
Ginger root, gratted
Roasted cashews, chopped
Curry powder
Directions:
Directions:
Cut in bite size piece onions, apple and squash, squash peeled, apple unpeeled
Place all cut fruit and onions and squash on a cookie sheet
Toss with oil and salt and pepper (it may require 2 cookie sheets)
Roast, 30-35 minutes until fork tender, at 400 *
In another pan, heat chicken broth to a simmer
Add vegetables to the broth and cook until the vegetables are fork tender
Grid vegetables with a meat grinder
Place the vegetables and a small amount of broth in a large sauce pan
Add curry powder, salt and pepper to taste
Reheat and serve with condiments on the top
Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
Prep one hour Cook 2-5 minutes

 

 

 

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