| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | New text im, Cooking rig | 8 | Servings | |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 3 | c | Yellow onions; chopped |
| 3 | c | Baked butternut squash |
| 6 | c | Rich chicken or vegetable stock |
| 1 1/2 | tb | High quality curry powder; lightly toasted |
| 1/4 | ts | Freshly grated nutmeg |
| 1 | tb | Honey |
| 1 | c | Heavy cream, light cream or milk |
| 3 | tb | Dry sherry |
| Kosher salt and freshly ground white peppe Garnish– | ||
| Toasted pepitas (pumpkin seeds) <<OR>> | ||
| Slivered almonds |
INSTRUCTIONS
In a large saute pan, melt the butter and saute the onions until very soft but not brown. In a food processor, in batches if necessary, puree the onions and baked squash. Transfer to a large saucepan and add the stock, curry powder, nutmeg and honey. Whisk to combine and bring to a simmer. Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and sherry and correct seasoning with salt and pepper. Serve in warm bowls garnished with pepitas or almonds. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:09:47 -0400 From: billspa@icanect.net (Bill Spalding)
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