|
|
|
Great as a light luncheon
entree served with a mixed green salad...
|
|
3 Tbs |
|
butter |
|
|
2 medium |
|
onions,
chopped |
|
|
2 cups |
|
diced
butternut squash |
|
|
1 large |
|
Granny Smith
apple, peeled and chopped |
|
|
2 cloves |
|
garlic,
minced |
|
|
3 tbs |
|
flour |
|
|
1-2 tsp |
|
curry powder |
|
|
pinch |
|
of nutmeg |
|
|
3 cups |
|
chicken
broth |
|
|
1 ½ cups |
|
milk |
|
|
|
|
grated rind
and juice of 1 orange |
|
|
|
|
salt and
pepper to taste |
|
|
|
|
chopped
parsley |
|
|
|
|
|
|
1 |
In a large frying
pan melt butter and sauté onions over medium heat until
soft. Add squash, apple and garlic. Sauté for 3-5
minutes, stirring occasionally. |
|
2 |
Add flour, curry
powder and nutmeg, stirring constantly to blend. Slowly
add chicken broth, milk and orange rind, stirring
constantly to combine. Simmer 20-30 minutes until
vegetables are very soft. |
|
3 |
Purée in batches in
blender or food processor. Season with salt and pepper. |
|
4 |
Serve hot and
garnish with parsley. |
|
|
|
|
Servings: 6 |
|