Soups: Roasted Butternut Squash

Sue Mallick with Food City presents a fresh recipe for Roasted Butternut Squash at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
1 large butternut squash
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1 inch pieces
2 1/2 cups chicken broth
1 cup orange juice
2 tsp grated orange rind
2 tsp curry powder
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream
1/2 cup milk

Cut squash in half and remove seeds. Place squash, cut side down, apples and onions on a slightly greased baking sheet. Bake at 400 degrees for 45 minutes, or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells. Combine pulp, apples, onions, broth, orange juice, orange rind, curry powder, salt, and pepper in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer, stirring often, for 5 minutes. Remove from heat and cool. Process squash mixture 1 cup at a time in a food processor until smooth. Return to Dutch oven and heat over low heat. Slowly add cream and milk, stirring constantly until thoroughly heated and smooth.

Category:

Education

Tags:

• Roasted
• Butternut
• Squash
• food
• city
• cooking
• school
• kingsport
• tennessee

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