Spicy Butternut Squash SoupUser Submitted Recipe
2 Tablespoons Olive Oil
2 onions, peeled and thinly sliced
sea salt to taste
2 cups butternut sqush puree
2 small turnips, peeled and cubed
1 baking apple, peeled and cubed
1 quart chicken stock
1 teaspoon curry powder
1 teaspoon ground ginger
Preheat oven to 375 degrees. Halv the squash crosswise and scoop out seeds and strings. Place cut side up on baking sheet. Cover with foil and roast until fork tender. The time varies-about 1 hour for a 3 lb squash. When cool scrape pulp from shell and puree in food processor. Add water if needed to smooth.
Combine oil, onion, and salt. Coke covered over low heat until soft 3-4 minutes. Add squash, turnips, apple, and stock. Cook covered, over moderate heat about 30 minutes. Blend until smooth in a food processor or blender. Add curry and ginger. Serve hot.