| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Veg. oil |
| 1 |
md |
Onion diced |
| 3 |
lg |
Carrots — chopped |
| 1 |
tb |
Fresh ginger, peeled — |
|
|
Chopped |
| 2 |
lb |
Cubed butternut squash |
| 1 |
qt |
Chicken stock |
| 2 |
|
Bay |
| 2 |
ts |
Kosher salt |
| 1/2 |
c |
Half and half |
| 1/3 |
c |
Cider |
| 2 |
ts |
Butter |
|
|
Leaves |
INSTRUCTIONS
Gently saute onion, carrot, ginger and bay leaves in oil. Add squash, broth
and salt. Cover and simmer for 1/2 hr. Remove bay leaf then puree. Return
to stove and whisk in hot cider and H&H. Add freshly ground pepper and
whisk in butter just before serving. Garnish with toasted squash seeds.
Recipe By : Price 6
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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