• 2 tbsp butter
  • 1 medium onion, chopped
  • 1 piece (2-inches) fresh ginger, finely chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp curry powder
  • 1 (1-1/2) pound butternut squash, peeled and diced
  • 2 cups DOLE® Canned 100% Pineapple Juice
  • 2 cups water
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • ground black pepper


Step 1
Melt butter in large saucepan over medium heat. Cook onion, stirring occasionally until just tender. Stir in ginger, garlic, cinnamon and curry powder, cook 3 to 4 minutes longer. Add squash, pineapple juice and water. Heat to boiling; reduce heat. Cover; simmer 30 to 40 minutes or until squash is tender.
Step 2
Pour half of squash mixture into blender or food processor. Cover; blend until smooth. Repeat with remaining mixture. Pour into saucepan; stir in cream, salt and pepper, heat until hot.