Annemieke Exton ’21
This is a super easy fall recipe that’s perfect for rainy days. Use local produce for the best flavor!
Ingredients:
2 lb (or 1 whole) Butternut squash pumpkin
2 medium onions
2 sweet potatoes
1 large white potato
2 apples
1 oz. butter
2 Tab olive oil
2 garlic whole cloves
1 Tbsp curry powder
1 Quart Chicken Broth
Sea salt & cracked black pepper to taste
Optional – finish each serving with 2 Tbsp (or as desired) cream or sour cream, parsley or chives.
Instructions:
- Peel & chop the vegetables into large cubes.
- Roast the pumpkin, sweet potato, onions, apple and garlic in melted butter and olive oil in a heavy cast-iron pot until they’re tender and slightly caramelized.
- Add the curry powder and toast off for 1-2 minutes.
- Pour in the chicken broth and add the cubed white potato.
- Season with salt and pepper.
- Simmer for 20 minutes or until all the vegetables are tender.
- Blend using a stabmixer or blender until the smooth and velvety
- Serve with a dollop of cream or sour cream and fresh herbs as desired, with a crusty loaf of bread.
- Enjoy!