Butternut Squash Curry
This started out as a soup but was too thick so I put it over rice.
I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.
4 cups chopped butternut squash
2 chopped carrots
One small chopped apple
32 ounces of chicken broth
2 tablespoons butter
One chopped onion
4 minced garlic cloves
4 to 6 ounces sliced mushroom
1/2 teaspoons ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
One tablespoon brown sugar
One tablespoon fresh lemon juice
Cook the squash, apple and carrots in the chicken broth till soft.
Cool and then puree till smooth.
Melt the butter and saute the onion, mushrooms and garlic till soft.
Add the spices and cook till fragrant about two minutes.
Add the squash and carrot puree with all the liquid.
Blend everything together and cook till heated.
Serve over rice.