Squash thoughts of unfulfilling side dishes. Instead, opt for this perfect way to utilize your butternut squash. Enjoy an alternative from the usual greens and veg out with a mellow yellow offering.
Ingredients
For 0004 Person(s)
Recipe
1butternut squash
1 tablespoon(s) olive oil
1onion, chopped
4fennel stalks, chopped
1carrots, chopped
1 tablespoon(s) ginger
1 teaspoon(s) nutmeg
1 teaspoon(s) paprika
1 teaspoon(s) cardamom
2 teaspoon(s) salt
2 teaspoon(s) pepper
132 oz carton of vegetable broth
Directions
Preheat oven to 375ºF.
Cut the butternut squash in half lengthwise and clean out the seeds.
Place sliced side down on a lightly oiled 9 x13 baking sheet.
Cover with foil and bake until tender, about 1 hour and 30 minutes.
Remove the skin with a fork.
Heat the oil and sauté the onion, fennel stalks, carrots, ginger, nutmeg, paprika, cardamom, 1 teaspoon of salt, and 1 teaspoon of pepper.
Once onion is translucent add the scooped out butternut squash and vegetable stock. Bring to a boil.
Reduce heat to low, cover and simmer for 30 minutes.
Pour the ingredients into a blender, and blend until smooth.