Yields
6
Ingredients
Olive oil
1 Medium Butternut squash
½ Onion
2 cloves garlic
4 stalks of celery
4 medium carrots
1 apple
Box of low sodium chicken broth
Cinnamon
Nutmeg
Curry Powder
Cayenne Pepper
Salt
Pepper
Nutritional information
No nutrition information available
Instructions
Preheat Oven to 375
Cut Squash in half lengthwise
Scoop out seeds (save for toasting if desired)
Brush both sides of squash with olive oil
Place on cookie sheet in oven
Bake for approx 45 mins to hour or until squash is soft and scoopable
While the squash is roasting
Heat about TBS olive oil in pan
Sautee onion until clear
Add minced garlic
Cook for a few minutes
Add chopped carrots, celery, and apple
Sweat vegetables for about 10 minutes
Put into a crock pot (or keep on stove top at low temp)
Add Chicken broth
When Squash is done, scoop and add to the pot
Add spices – Approx 1 teaspoon of cinnamon, 2 teaspoon curry powder, ½ teaspoon nutmeg, ¼ teaspoon cayenne pepper (or less – like 2 pinches), salt and pepper to taste
Simmer or keep crock pot on low for several hours
Simmer for few hours then Blend