2 Scoop out butternut squash flesh and transfer to a blender along with 2 1/2 cups of broth. Blend until smooth, adding more broth if needed. 3 Pour the soup into a pot, set over medium heat.

1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch cubes 1 tablespoons coconut oil, melted 1 1/2 teaspoons marash chile flakes 1 1/2 teaspoons fine sea salt 1 teaspoon black ...

CLEVELAND, Oh — It’s a Fall favorite recipe, but this version puts a flavorful twist on the delicious side dish. Monika Arora with Maani’s Artisan Indian Cuisine showed Fox 8&#821… ...

Next, add the Curry Powder and Garam Marsala and continue to cook for another minute or two. Next is the butternut squash, ginger, tomato paste, season with 1 tsp. of salt and cook for another ...

Read More 1 butternut squash (about 2 pounds), halved and seeded 4 extra-large cloves garlic, unpeeled 1 tablespoon light sesame oil or peanut oil 1 (13 ½ -ounce) can coconut milk ...

Check out our 29 butternut squash recipes to see all you can do with it— like soups, curries, used for stuffing, and made into your new favorite fall casserole!

SEASONAL RECIPES Recipe: Season cubes of roasted butternut squash with the popular curry blend vadouvan By Karoline Boehm Goodnick Globe Correspondent, Updated October 19, 2021, 2:00 p.m.

Looking for easy ways to add more plant-based protein to your meals? These lentil recipes are hearty, flavorful, and sur ...

In a small frying pan, sauté apple, onion and garlic in 1 tablespoon of olive oil until soft and translucent. When apple, onion and garlic are soft, add curry powder and set aside. In large ...

Sauté on low heat until the veggies start to turn translucent (about 3 to 5 minutes). Add water, butternut squash, thyme, crushed red pepper, bay leaf and water. Bring to a simmer.

2. Add squash, apples and 3 cups broth. Bring to a boil, reduce heat to a simmer and cook, covered, for 25 minutes until squash is very soft.