Ingredients:
2 tbsp olive oil
2 onions, spiced thin
salt
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger
In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.
Serves 8. 3 WW PP per serving.
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