I simplified this recipe and used a 5.5 lb butternut squash, 1 red pepper and 1 large purple onion. I cut the above vegetables in half and removed the seeds from the squash and pepper. After coating with olive oil, I roasted in an oven at 400F for about 45 minutes. After cooling, I removed the skin from the squash and cut it into smaller sizes that could fit into a blender. I added about 5 cups of vegetable broth to the vegetable chunks so blending went very fast. I added a teaspoon of curry powder and a pinch of white pepper as spices and simmered this for about 15 minutes on the stove. I gave this to my wife, who had a mild summer cold and it seemed to alleviate her symptoms. If you're on a low sodium diet, consider making the vegetable broth from scratch (it isn't that hard) or use low sodium vegetable broth. Regardless, this is a very simple recipe to prepare. I will definitely make this again.
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I simplified this recipe and used a 5.5 lb butternut squash, 1 red pepper and 1 large purple...