Ingredients:
1. 1/4 teaspoon of light oil (1.25 ml) with a dash of toasted sesame oil,
2. 2 garlic cloves, bashed, peeled and chopped,
3. 3 cups of chicken stock (708ml); use a vegetable stock if you prefer to make a dish completely vegetarian,
4. One 2 _pound or 900 gm butternut squash, baked for 50 minutes at 360°F (180°C) to yield 3 cups of pulp (708 ml),
5. 1 (6_ inch or 15 cm) piece rosemary,
6. 1 cup of frozen corn (236 ml),
7. 1/4 teaspoon freshly ground black pepper (1.25 ml),
8. 1/8 teaspoon of salt ( 6 ml),
9. 1/4 teaspoon of cumin (1.25 ml),
10. 2 tablespoons of cornstarch (30 ml) mixed with 1/4 cup of unsweetened orange juice (59 ml) (slurry),
11. 1/4 cup of strained yogurt (59 ml).
Directions ;
1. Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes.
2. Stir in the stock, cooked butternut squash, and rosemary and simmer for 15 minutes.
3. Remove the rosemary and discard.
4. Stir in the corn, pepper, salt, cumin, and cornstarch slurry and cook for 3 minutes, after cooking for 3 minutes, pour into a blender and puree until very smooth about 5 minutes.
5. To serve: just before serving, whisk in the yogurt for a sense of added richness, present immediately, rossed with your favorite pasta, or refrigerate before adding the yogurt and reheat later.
Don't forget to comments,
Let me know how yours goes.
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