Prep 20 mins
Cook 30 mins
A warm and tastey autumn treat that is an excellent source of vitamin A! Squash types can be combined or separate. Can be made spicier depending on the type of curry used.
- 3 cups of peeled and cubed butternut squash or 3 cups acorn squash or 3 cups hubbard squash
- 1 1⁄4 cups reduced-sodium chicken broth
- 1⁄2 cup of chopped onion
- 1⁄2 cup water
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 4 teaspoons of snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
- light sour cream (optional)
- fresh thyme sprig (optional)
- In a large sauce pan combine squash, chicken broth, onion, water, curry powder, ginger, salt, and dried thyme (if using).
- Bring to a boil; reduce heat. Simmer, covered, about ten minutes or until squash is tender.
- Mash squash.
- Stir in the snipped fresh thyme (if using).
- If desired, garnish with sour cream and fresh thyme springs.