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45
45 Minutes
tbsp Truly Grass Fed Unsalted Butter
cups onion, chopped
tbsp curry powder, more to garnish
cups butternut squash, diced
apples, diced
cups vegetable stock
Salt, to taste
Pepper, to taste
Pumpkin seeds, to garnish
Basil, to garnish
Hazelnuts, to garnish
Add butter, onion, and curry to a pot and cook over medium heat until onion is translucent.
Add butternut squash and apples. Increase the temperature and cook until butternut squash is golden brown.
Add salt and pepper.
Add vegetable stock and cook for 20 minutes.
Remove from heat, let cool, and transfer to a food processor.
Pulse until creamy (If it’s too thick, add more stock. If it’s too runny, bring it back to the pot and cook for a few more minutes until desired thickness).
Serve with optional toppings of more curry powder, pumpkin seeds, basil, and hazelnuts.
