Fall means shorter days, cooler temperatures and lots of squash. This recipe is the perfect way to use the abundance of butternut squash from your local market. Tip: you can make this in crock pot and have it ready when you come home from work.
- 1 extra large butternut squash
- 2-3 tbsp. extra virgin olive oil
- salt and pepper, to taste
- 1 15-oz. can Libby’s Pumpkin
- 1 ½ cups apple juice
- 1 ½ cups vegetable broth
- 1 ½ cups half-and-half
- 1 ½ tbsp. honey
- ¼ tsp. curry powder
- ½ tsp. cinnamon
- 1 ½ tsp. kosher salt
- ¼ tsp. black pepper
- Toasted pumpkin seeds for garnish or top with Marina’s Cranberry Chutney.
- Preheat oven to 450°
- Cut the squash in half , remove seeds, and coat with some olive oil.
- Place in baking dish or on cookie sheet.
- Sprinkle generously with salt and pepper.
- Bake at 450° for 25-30 minutes or until fork tender.
- Spoon the squash out and mash squash with a potato masher and place in a large stock pot.
- Add pumpkin, apple juice, half-and-half and vegetable broth.
- Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
- Once is has cooked for 15 minutes or so blend in a blender.
- To serve, garnish bowls of soup with roasted pumpkin seed.