Curry and ginger add an interesting spice to squash, while apple adds a touch of sweetness. Serve as the first course before a pork or beef entrée.
Oxmoor House OCTOBER 2006
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes. Add curry powder, and sauté 1 minute. Add squash and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
2. Place half of squash mixture in a blender; process until smooth. Repeat procedure with remaining squash mixture. Return to pan. Stir in sour cream and milk; cook over medium heat until thoroughly heated.
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