Curry Sage Butternut Squash Soup recipes
Ingredients
- olive oil
- 1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved
- 1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved
- ground cumin
- ground coriander
- 9-10 whole fresh sage leaves
- 1 shallot, minced
- 1 teaspoon Madras-style curry powder
- 2-3 fresh sage leaves, minced
- 1 garlic clove, minced
- 3 cups veggie stock
- salt
- 1/4 cup heavy cream, plus more for garnish
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