Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Ingredients 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1in cubes (see tip) 1 large onion, roughly chopped 2 medium carrots, peeled and.
Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. Ingredients 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed 2 carrots peeled and diced 1/4 cup olive oil (for roasting option).
Replace the coconut milk with an extra cup or so of chicken broth. Bring to a boil over medium-high heat reduce heat and simmer until squash is tender, about 20 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Add onion and saut until soft and translucent, about 5 minutes. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Directions Melt margarine in a large saucepan over medium-low heat. Add a little more salt, if needed, before serving. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
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