Recipe Directions
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Ingredients
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Version I
3 tbsps olive oil
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples
1 cup chopped onion
1 tsp curry powder
1/2 tsp cinnamon
1 cup apple juice
1 qt chicken broth
1/2 cup light cream
salt & pepper to taste Version II
24 oz apple sauce
5 lb peeled butternut
2 Spanish onions
3 qt vegetable stock
2 c mint jelly
1/2 c maple syrup
1/4 c star anise
10 vanilla beans
10 cinnamon sticks
1 t nutmeg
3 c orange juice
1 1/2 lb butter
1 lemon
1 c cream
s&p to taste
Enjoy!
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Directions
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Heat oil in large pot over medium heat and sauté the squash, apples, and onion, stirring gently for 10 minutes. Add the curry and cinnamon; cook stirring gently for several minutes longer. Add juice and chicken broth, bringing mixture to a simmer and cook, partially covered, for 20 minutes or until squash is soft.
Purée mixture (in batches if necessary) in blender and return to pot. Cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper
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Yield
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Makes 4-6 servings
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