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Curried Butternut Squash // Nourish
Olive oil for sautéing
1 large yellow onion, diced
3 cloves garlic, minced
1 4-5 lb butternut squash, peeled, seeded and diced
Salt and pepper
2 tbsp yellow curry powder
1/2 tsp ground cinnamon
1-2 cups vegetable stock
3 cups cooked brown rice or another grain for serving
Heat a soup pot or deep skillet over medium heat.
Add olive oil, onions and garlic.
Season with salt and pepper, sauté until onions are just golden, about 5 minutes.
Add squash, curry powder and cinnamon, season with salt and pepper, stir well.
Add 1 cup vegetable stock, cover and turn to low heat.
Simmer for 20 minutes, stirring occasionally.
Uncover and reduce liquid as desired, or add more if necessary.
Taste and adjust all seasonings.
Serve over rice.