I made this for dinner the other night and it was so good.  Thought I'd share an easy, easy recipe for a cool fall evening:


1   Butternut Squash

32oz Chcken or Vegetable Stock/Broth (use less salt if using broth)

1 can Coconut Milk (or use 12oz 1/2 & 1/2)

Curry Powder - to taste


Garlic Salt


Directions:  Heat oven to 350

Cut bottom end and top end off of squash (just enough to make a flat surface), stand squash upright and using a sharp knife peel the tough skin off.  Cut squash in half, lengthwise, using spoon scrape out any seeds in the center.  Cut squash into cubes any size (the smaller the faster the squash will cook.) Toss squash with a little olive oil, garlic salt & pepper.  Place on a baking sheet and roast in oven 15-20 minutes, until the largest pieces are soft.  Cool slightly.  In stock pot heat chicken/vegetable stock/broth, reserving 1/2 cup.  Puree the squash in blender using enough of the reserved stock to liquify, (or if using hand blender add squash to stock in pot and puree  until smooth)  add puree to stock, stir to combine.  Add coconut milk (at room temp) curry powder and salt  to taste.  Heat through and serve with whole grain bread.

Add A Comment


Be the first to add a comment below.
Want to leave a comment and join the discussion?

Sign up for CafeMom!

Already a member? Click here to log in