I know the title is Desserts & Designs but I couldn't resist sharing my curry squash recipe. It's perfect for this time of year.
Ingredients:
6 cups chicken or vegetable stock
4 cups cooked and mashed squash (butternut, acorn or hubbard)
1 onion, chopped
1 tablespoon apple cider vinegar
4 tablespoons honey
1/4 teaspoon ginger
1/4 teaspoon curry powder
In a medium saucepan carmelize the onions in butter. Add the remaining ingredients and simmer on low for about 30 minutes. Remove from heat and use an immersion blender to puree the soup. Enjoy!
© 2013 E. Stilson-Ouderkirk
Ingredients:
6 cups chicken or vegetable stock
4 cups cooked and mashed squash (butternut, acorn or hubbard)
1 onion, chopped
1 tablespoon apple cider vinegar
4 tablespoons honey
1/4 teaspoon ginger
1/4 teaspoon curry powder
In a medium saucepan carmelize the onions in butter. Add the remaining ingredients and simmer on low for about 30 minutes. Remove from heat and use an immersion blender to puree the soup. Enjoy!
© 2013 E. Stilson-Ouderkirk