Ingredients
2-3 lbs of butternut squash, peeled and seeded
2 large onions,quartered
6 cloves of peeled garlic 1-2" piece of fresh ginger, peeled and cut into 4 chunks
1 large or 2 small apples,quartered
2 cups of chicken or veg stock
2 cups of no fat cream or coconut milk
2 tsp of salt
1 tsp of white pepper
2 tsp of medium curry powder
2 tbs. of chopped fresh cilantro
1 tsp. of cinnamon
Sour cram and cilantro for garnish
Preparation
Roast squash, onions,apple, garlic and ginger until brown and soft- over an hour, depending on your oven. Puree in blender or food processor with chicken stock until completely smooth. Should be done in batches. Heat on medium heat- add salt, pepper, curry, 1 tbs. of cilantro, and cinnamon (cinnamon can be a spice that enhances sweet or savory dishes- don’t be afraid of it!). While the mixture is hot, but before it bubbles, slowly add the heavy cream. Add until it is the desired color and thickness for your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low flame for another 5-10 minutes. Remove from heat, and let rest for 10 minutes. Before serving, add a dollup of sour cream and sprinkle the rest of the fresh cilanto on top.
