butternut squash soup recipes
Filed Under: Main Dish  

- ? cup olive oil
- 1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
- 2 apples (Gala apples work well) peeled, cored, and cut into 2-inch pieces (about 2 cups)
- 1 large onion, peeled and coarsely chopped (about 1 cup)
- ? tsp curry powder
- ? tsp ground mace
- ? tsp ground cardamom
- 1 cup apple cider
- 1 quart chicken stock (or vegetable stock)
- ? tsp salt
- ? ground pepper

- 1/4 cup olive oil or vegetable oil
- 3 tablespoons minced fresh parsley
- 1/4 teaspoon pepper
- 1/2 cup whipping cream
- 3-3 1/2 cups chicken broth
- 2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
- 3 lbs unpeeled butternut squash
- 2 large unpeeled onions
- 1 small garlic head
- 1/2 teaspoon salt

- 1 Large Butternut Squash
- 2 Granny Smith Apples (Chopped)
- 1 Whole medium size onion (Finely chopped)
- 4 cups of Chicken Broth
- ? stick butter
- ? cup of cream
- Dash of curry powder, nutmeg
- White pepper & Salt to taste

- 1 sprig coriander, to garnish (optional)
- 1 fat garlic clove
- 4 tablespoons sour cream
- 25 g parmesan cheese, finely grated (1/3 cup)
- 1 1/4 kg butternut squash or kabocha squash or pumpkin
- 1/2 green chilies
- 20 g butter (the original recipe calls for 40)
- 65 ml olive oil (1/4 cup)
- 1 medium onion
- 30 g shelled unsalted pumpkin seeds (from supermarkets and health food stores)
- sunflower oil
- 40 g fresh coriander (leaves and stems)

- 1 teaspoon olive oil
- 1 1/2 cups part-skim mozzarella cheese
- 4-5 scallions
- 1 garlic clove
- 1/4 teaspoon pepper
- 1 large butternut squash (aka pumpkin squash)
- 2 tomatoes
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese