Butternut squash is in season (read: extra cheap!) and now that the weather has turned wet and chilly, it's high time to turn one into soup! This recipe for curry butternut squash is very simple.
Peel the squash (with a carrot peeler, in case you aren't sure), and cut the squash into chunks. Place in a large sautee or soup pan and cover with water. Add vegetable or chicken bouillon. Bring to a boil, then simmer until soft.
Drain off the water and transfer the squash to a food processor or blender. Blend until smooth. Add curry power or paste to taste. Serve. Add a dash of nutmeg or cinnamon for an extra zing.
Brown said he and his coaches are game-planning as they normally would for their game against OU this weekend, but are paying special attention to Sooners LB Travis Lewis and the rest of the standout OU linebacking corps.
Posted by: true religion outlet | October 13, 2011 at 10:01 PM