• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Whole butternut squash

  2. 1 Whole Apple

  3. 1 Other handfull baby carrots

  4. 1 Whole turnip

  5. 1 Can(s) tomato paste

  6. 1 Clove(s) garlic

  7. 1 To Taste cinnamon

  8. 1 Tablespoon(s) curry powder

  9. 1 To Taste nutmeg

  10. 1 Dash(es) vanilla extract

  11. 2 Cup(s) milk

  12. 6 Cup(s) water

  13. 1 Pinch(es) goat cheese

  14. 1 Bunch(es) green onions

  15. 1 Bunch(es) broccoli stems

Instructions Jump to Ingredients ↑

  1. Add the water, carrots, turnip, and broccoli to a stock pot and boil.

  2. Add the tomato paste after it boils.

  3. Cut up the squash and the apple, and one clove of garlic - roast at 350 degrees for 4o minutes.

  4. Ladle out the chunks of turnip, carrot, onion and broccoli after the onion turns clear, and dump them in the food processor. Blend up well and toss the puree back in the pot.

  5. When the squash, garlic and apple are golden and roasted, remove them from the oven.

  6. Use the food processor or blender to puree the squash, with one cup of milk. Then toss that mixture back in the pot and mix.

  7. Puree the apple and garlic in the food processor with half a cup milk. Leave the rest of the milk for garnish.

  8. Toss the apple mixture back in the pot, and stir.

  9. Stir in curry powder, cinnamon, vanilla and nutmeg to taste.

  10. Garnish with goat cheese, green onions, and the rest of the milk.

  11. Serve to boyfriend. save leftovers.


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