Prep time: 10 minutes | Cook time: 60 minutes | Yield: Serves 8 | Serving Size: 2 Cup
INGREDIENTS
3 Lbs Butternut Squash (about 1 medium squash), halved and seeded
1/2 Lb Carrots, coarsely chopped
5 Cups of Water
2 Cup Yellow Onions, coarsely chopped
6 Cloves of Garlic, coarsely chopped
1 Tbsp Olive Oil
2-4 Sprigs of Thyme
1/2 Tsp Curry Powder
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/8 Tsp Cinnamon
Dash of Grounded All Spice
Optional: 1 Cup Creamed Corn
Salt & Black Pepper to taste
Cooking spray
3 Lbs Butternut Squash (about 1 medium squash), halved and seeded
1/2 Lb Carrots, coarsely chopped
5 Cups of Water
2 Cup Yellow Onions, coarsely chopped
6 Cloves of Garlic, coarsely chopped
1 Tbsp Olive Oil
2-4 Sprigs of Thyme
1/2 Tsp Curry Powder
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/8 Tsp Cinnamon
Dash of Grounded All Spice
Optional: 1 Cup Creamed Corn
Salt & Black Pepper to taste
Cooking spray
METHOD
1. Preheat oven to 425F. Lightly coat baking sheet with cooking spray and arrange squash, cut side up on sheet. Roast squash for 50 minutes until soft. Set aside roasted squash. Timing tip: Starting prepping–washing, chopping, etc–other vegetables immediately after squash is placed in oven.
2. While squash is roasting, in a large pot heat oil over medium-high heat. Add carrots, onion, garlic and thyme; sautee vegetables for about 5 minutes until onions are clear. Add curry powder, cumin, cayenne pepper and cinnamon; cook for about 2 minutes, while stirring frequently.
3. Add two cups of water and let simmer for about 5 to 10 minutes until carrots are soft.
4. Scoop out flesh of squash and add to pot of vegetables.
5. Remove any large thyme steams from mixture. Using a blender, puree the squash-vegetable mixture in batches with the remaining water; leave the lid of blender slightly open or remove the small cap of the lid to allow steam to escape.
6. Return pureed squash to pot on low heat; stir in creamed corn (0ptional), salt and black pepper.
7. Serve warm
1. Preheat oven to 425F. Lightly coat baking sheet with cooking spray and arrange squash, cut side up on sheet. Roast squash for 50 minutes until soft. Set aside roasted squash. Timing tip: Starting prepping–washing, chopping, etc–other vegetables immediately after squash is placed in oven.
2. While squash is roasting, in a large pot heat oil over medium-high heat. Add carrots, onion, garlic and thyme; sautee vegetables for about 5 minutes until onions are clear. Add curry powder, cumin, cayenne pepper and cinnamon; cook for about 2 minutes, while stirring frequently.
3. Add two cups of water and let simmer for about 5 to 10 minutes until carrots are soft.
4. Scoop out flesh of squash and add to pot of vegetables.
5. Remove any large thyme steams from mixture. Using a blender, puree the squash-vegetable mixture in batches with the remaining water; leave the lid of blender slightly open or remove the small cap of the lid to allow steam to escape.
6. Return pureed squash to pot on low heat; stir in creamed corn (0ptional), salt and black pepper.
7. Serve warm
Nutrition per 2-Cup serving (without corn): 124 Cals; 17g Carb; 2g Fat; 3g Protein
