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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 2 1/2 pounds butternut squash cubed
- 2 carrots sliced
- 1 onion chopped
- 1 celery stalk chopped
- 2 potatoes peeled and cubed
- 2 tablespoons ghee
- 6 cups vegetable broth
- 1 1/2 teaspoons curry powder
- nutmeg or pinch
- 1 pinch ginger powder
Method
- Melt ghee in large pot
- Saute carrots,onion,celery until soft
- Stir in butternut squash and potatoes
- Add stock or broth
- Bring to a boil,reduce heat and let cook partially covered for about 40 minutes
- Add spices-adjust if necessary
- Puree in batches in blender or food processor
- If too thick,add more stock or broth and readjust spices to your liking
- Garnish with yogurt or sour cream
