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Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving


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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
  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.