This butternut squash soup is a great way to start off a holiday meal.
2 tablespoons butter
1 medium onion, chopped
1 piece (2-inches) fresh ginger, chopped
2 garlic cloves, chopped
1 teaspoon ground cinnamon
1/2 teaspoon curry powder
1 (1-1/2) lb. butternut squash, peeled and cut into 3/4-inch cubes
Melt butter in large saucepan over medium heat. Cook onion, stirring occasionally until just tender. Stir in ginger, garlic, cinnamon and curry powder, cook 3 to 4 minutes longer. Add squash, pineapple juice and water. Heat to boiling; reduce heat. Cover; simmer 30 to 40 minutes or until squash is tender.
1/2 cup heavy cream
1/2 teaspoon salt
ground black pepper, to taste
Pour half of squash mixture into blender or food processor. Cover; blend until smooth. Repeat with remaining mixture. Pour into saucepan; stir in cream, salt and pepper, heat until hot.
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