Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving

200

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Servings

6

Ingredients (12)
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 piece (2-inches) fresh ginger, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon curry powder
  • 1 (1-1/2) pound butternut squash, peeled and diced
  • 2 cups DOLE® Pineapple Juice
  • 2 cups water
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • ground black pepper, to taste
Directions
  1. 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.
  2. 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.