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Fresh butternut squash recipe, always gluten free recipes!
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Right off the stove soup!
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Peel butter squash and cut in half.
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Take out insides.
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Cut squash into one inch by one inch cubes.
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Place cut up squash into boiling pot.
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Fill with water and add enough to cover the squash.
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Add a pinch of salt and a three table spoons to the water.
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Now boil for about 35 minutes, until squash is super soft.
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When done place your colander(spaghetti drainer) into the sink and drain the squash.
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Clean and dry boiling pan.
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Peel and cut onion into small pieces.
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Add two to three table spoons of olive oil into boiling pan.
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Add onions and cook them until they are slightly brown.
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Add herbs cut up, the carrot, the celery stick, the clove, the bay leaf, a pinch of nutmeg power, a pinch of pepper, a pinch of salt, and about four table spoons of curry powder.
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Mix ingredients and cook for about thirty seconds before adding the squash.
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Add squash and mash with a cooking spoon.
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Mix ingredients and be careful not to burn mixture.
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Add five cups of water and mix.
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Turn to a boil and then lower the heat.
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Add a tablespoon of cinnamon powder.
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Cook for about 45 minutes occasionally stirring mixture with a whisk to puree.
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If soup becomes too thick add water.
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Serve hot, or heat up later!
