(I ended up altering the original recipe a lot so I tried to just write out what I did here. If it isn’t working for you feel free to ask me questions.)
2 1/2 cups butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoon butter
1/3 cup onion, finely chopped
3 cloves garlic, minced
1/3 apple chopped
1 cup fresh mushrooms chopped
1 cup chicken broth
1/3 cup milk
3/4 cup Italian cheese blend (Parmesan, Asiago, and Romano) or just aged cheddar
1 tsp ginger
1 tsp paprika
1 tsp cilantro or dill
salt and ground black pepper to taste
- Fry the onion, garlic and apple in butter till golden. Add mushrooms and warm them up in the onion mix.
- Be sure the squash is cooked till very soft, so you can mash it.
- While the squash is still hot mix the broth and milk into the squash.
- Heat the squash back up then mix in the cheese till melted then puree with a hand held blender.
- Add the onion mix and stir till it has reached desired thickness, about 5 to 10 minutes.
- Mix in the spices then season to taste with salt and black pepper.
Psst, I doubled the recipe and it didn’t thicken well for me so I added about a table spoon of flour to it before pureeing with the hand held blender..
TTFN
