|
Ingredients:
1 2-lb butternut squash
2 bay leaves
64 oz chicken stock
1/2 pint heavy cream
2 Tbsp Urban Accents Curry Row
2 Tbsp Urban Accents Sonoma Pepper
1 tsp nutmeg
Sour cream
Croutons
Directions:
Cut, quarter and remove seeds from squash. Place squash in large stockpot with chicken stock and bay leaves. Cover, bring to boil and cook for approximately 30 minutes or until squash is soft. Remove squash with slotted spoon and scoop out meat. Discard skins and return squash to pot. Add cream, Curry Row, Sonoma Pepper and nutmeg. Mash squash to desired consistency. Bring to low boil, reduce heat and simmer 15 minutes. Serve in individual bowls, and garnish with sour cream and croutons. |
 |
