This butternut squash soup is a great way to start off a holiday meal.
Prep time: 20 minutes
Total time: 1 hour
1 piece (2-inches)
fresh ginger, finely chopped
1 (1-1/2) pound
butternut squash, peeled and diced
DOLE® Canned 100% Pineapple Juice
ground black pepper
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.
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.