This recipe was shared with me by an awesome lady who lives down the street. She is always talking about these yummy recipes she makes and this is the first one I've tried from her. And I've gotta tell ya, I'm going to need ALL her recipes if they are as good as this :) Mmm...
Here's what you need:
1 Butternut Squash
1 apple
1 onion
2-3 carrots (or about 1 1/2 cup baby carrots)
Chicken stock (about 2 cups)
Nutmeg or Curry
Brown sugar
Preheat your oven to 350. Place squash on a cookie sheet (put foil down to help with cleanup). Poke a few holes in the squash with a knife and bake for 1 hour or until it is soft. (You don't need to peel or cut it up. Just poke it and toss it in the oven!) To check softness, poke the squash with a fork on the end closest to the stem. (The bottom half is semi-hollow where all the seeds are). Take out of oven and let cool. Once cool, cut the squash in half length-wise, scoop out all the seeds and throw them away. Scoop out all the flesh off of the skin into a bowl and set aside.
*I baked my squash in the morning and let it sit on the counter to cool for a few hours. It seemed a lot easier that way.
Peel and chop the apple, onion and carrots. In a pot, saute the apple, onion and carrots in olive oil until they're soft.
Puree veggies and cooked squash with chicken broth in a blender, food processor, or with an emulsion blender right in the pot, til smooth. If you're using the blender or food processor, don't forget to vent the lid so you don't get an explosion in the kitchen ;)
Season with salt and pepper, brown sugar, and nutmeg or curry (we did nutmeg) and heat thru. Just add the spices to your taste preference.
Enjoy! Thanks, Ingrid for sharing this with me. I'm definitely going to be trying the rest of your recipes in the future!
