Did you know? This post was my #1 most viewed recipe on my old blog, “Kristi’s Home Kookin” !
It’s squash season!!! Did you know that I used to not like squash? I still do not like the taste of squash actually… I don’t know many people that do. It just tastes…squashy – like uncooked zucchini. :( BUT, if you cook squash right – it can be 100% amazing! Fall in love with butternut squash with THIS amazing recipe that I originally received from a dear friend. This was her mother’s recipe and it rivals any other butternut squash recipe I’ve found. What makes it not taste “squashy”? A melange of other flavors such as apples, carrots and spices you just might not guess…
Enjoy this as an appetizer to an elegant fall meal, as an addition to a potluck or with baked crusty bread (I recommend a sourdough loaf) for a full meal.
1/2 cup 2% or Whole Milk (You could also try sour cream)
2-3 TBS butter/vegetable oil
1 butternut squash, peeled and diced
1 celery stalk, chopped
1 onion, chopped
1 carrot, chopped
2 red apples (I used Gala), peeled and diced
1 carton of chicken stock
Sweet curry (look for curry with a brownish color – it contains more cinnamon.)
Roughly chop everything and sauté with 2-3 Tablespoons of butter or oil for
20 min or until onions are translucent.
Add 1 carton of chicken stock and simmer for 1 hr.
Blend with an immersion blender, reg blender, or food processor to
desired consistency. Add 1/2-1 cup (or as desired) 2% or whole milk.
Season with salt and curry powder to taste! I think I used about 1/2 to 1 tsp curry powder…Enjoy!