3x onions
Recipe:
1x small onion(diced into large chunks)
2x cloves of garlic(minced)
1x shallot(diced)
1x large butternut squash(peeled and de-seeded) -cut into chunks
1x carton of low sodium organic chicken stock( I only used 3 cups worth)
1 tsp. cumin
1 tsp. curry(if you want)
1x squeeze of agave nectar
salt and pepper to taste
4 tsp. of extra virgin olive oil
Preheat the oven to 400F. Place the butternut squash and onion in the roasting pan and cover with 2 tsp. of olive oil and salt and pepper. Roast for around 30 minutes. After butternut squash is roasted and ready, turn the stove on medium heat and add the diced shallot and 2 tsp. of olive oil. Saute for 2 minutes then add garlic, and saute for another minute. Add cumin and curry(only if you want), butternut squash, onion, and three cups of chicken stock. Bring ingredients to a boil, and simmer on low for 20-25 minutes. Let cool slightly, and add agave nectar(if needed). Then, using the immersion blender or a regular blender, blend until smooth. Add salt and pepper to taste.
Comments on this entry are closed.