Brought to us by Greg
Ingredients
1/2 stick butter
4 tbsp minced ginger
1.5oz golden curry powder
1 large sweet onion (chopped)
3 granny smith apples (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4lbs butternut squash (peeled and sliced)
28 oz vegetable broth
2 x 14oz cans coconut milk
1tsp salt
1/4 cup brown sugar
Directions
In a large pot, melt the butter, and add the ginger, curry powder, onion, apples, carrot, and celery.
Saute for approximately 15 minutes, stirring constantly to avoid burning.
Add the rest of the ingredients.Bring to a boil.
Simmer for approximately 45 minutes, squash should become soft.
Transfer everything to a temporary container.
Transfer (in small amounts at a time) to a blender, puree it, put it back into the pot.
Simmer until ready to serve.
Serves 8
