2 tablespoons vegetable oil
1 � pounds butternut squash, peeled, seeded, and cut into 1- inch chunks (about 5 cups)
1 box (10 ounces) frozen corn kernels, thawed
1 � teaspoons curry powder
coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
� heavy cream
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
From frozen:
Thaw completely. Warm soup in a pot, stir in cream; heat through over medium-low (do not boil)
Herb Bread
1 loaf Rhodes Bread Bough, partially thawed
� cup butter melted
1-2 teaspoons dried parsley, oregano, basil or Italian seasoning
� -1 teaspoon garlic salt
2-3 tablespoons Parmesan cheese
Cut partially thawed loaf into 12 � inch slices, not quite cutting all the way through. Place sliced loaf into a sprayed 8 � X 4 bread pan.
In a small bowl, combine butter, seasonings, salt and cheese. Brush each slice front and back with butter mixture. Pour any remaining mixture over the top. Cover with plastic wrap and let rise until 1 inch over top of pan. Remove wrap and bake at 350 degrees 20-30 minutes.
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