| 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)
A Message from our Provider:
“When God ordains, He sustains.”