1 Butternut Squash 1 , chopped 2 tablespoons butter 1 teaspoon curry powder 2 apples, cored, peeled and chopped ½ teaspoon dried thyme/ 1 quart chicken stock ½ teaspoon kosher salt ½ cup heavy cream as needed oil as needed white pepper
Preheat oven to 350 degrees. Cut squash in half, scoop out the seeds, brush the inside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes.
While squash is baking, chop onions and apples. When the squash is done, remove it and cool. Melt the butter in a heavy pot, add onion and cook until the onion softens without browning. Add curry powder and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then thyme, salt and chicken stock. Bring to a boil, them turn down heat and simmer gently for 15 minutes. Remove the solids to a food processor or blender and puree until smooth, adding liquid to promote circulation. Return to the pot, bring back to a boil and remove from the heat. Add white pepper to taste, correct salt and serve. Prep time: about an hour
Sean Fry, Banquet Chef for Bailey Ranch Golf Course in Owasso
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