Cook Time - 40 min; makes 4 servings
Ingredients
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
DirectionsIn a medium
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:O squash curry? mmm that sounds good! what do you um do to squash, exactly?
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