2 butternut squash,halved and remove seeds, roast face down in a 400 oven for 30 mins..cool
1 can,14 oz chicken broth
1 tsp curry powder
1 tsp sage,optional
2 tbsp marsala wine
Place all ingredients in a blender. Blend to smooth and add to a soup pot...Add s and p for taste and heat through!!!Top with graham cracker crumbs.
Thanks for sharing! Just printed it out and can't wait to try!
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