Boil:
2 lbs butternut squash
2-3 medium apples
1 large onion
3 cups chicken stock
When soft blend with Immersion Blender
1/4 cup Pecorino Romano Cheese
1/2 cup plain non-fat yogurt
1/2 tsp garlic salt
1/2-1 tsp of pepper (freshly ground)
1-2 tsp curry powder
10-15 leaves of fresh sage
Add to blended mixture
Serve hot with a sprinkle of Pecorino Romano a pinch of fresh sage and toasted pine nuts
Nina
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