Vegan Butternut Squash 12/03/16

Vegan 
Curry

Butternut Squash

Prep Time:15 Minutes

Cook Time:10 Minutes

Ingredients

2 - Large Butternut squash's 

(Carefulley Cut in half long ways)

2 - Cups of vegetable stock

(1 per squash)

4 - Tsp Curry powder 

(2 Tsp per squash)

4 - Tsp Cumin powder

(2 Tbsp per squash)

Optional

1 - Pinch of cayenne pepper

Preheat Oven 375 Degrees 

Place parchment paper on a large cookie sheet

place the cut squash face side down and cook for 

about 60 Minutes make sure it don't burn

Remove from oven and pierce with a fork if tender

 all the way through set aside and let cool enough to handle

 without burning yourself   

When cool enough scoop out the seeds and the stringy goo

and discard it 

with a fork or spoon scrape out the insides of 2 halves and place 

in a blender add 1 cup of vegetable stock, 2 Tsp of curry,

2 Tsp cumin 

Blend until everything is well mixed should be a soup 

texture if not add more broth and taste 

only add small amounts

 of extra spices 

to much changes the taste fast

Place a pot on the stove over a  medium heat 

stir often do not let it burn 

or 

heat in the microwave each microwave is different

so heat at small at 30 seconds each time until it hot enough

then you can add pinch of cayenne pepper

to each bowl
Sorry no Pictures
Taste Great