1 medium butternut squash
½ cup onions, diced
½ lb. mushrooms, sliced
2 Tbsp butter
2 Tbsp. flour
1 Tbsp. mild curry powder ( hot will overpower squash taste)
5 ½ cups chicken or vegetable broth
½ cup white wine
1 Tbsp. honey
pinch nutmeg
Cream

Cook and puree squash.
Saute onions and mushrooms in butter. Add curry. Add flour.
Stir and cook over medium heat for 2 minutes.
Whisk in broth and wine, cooking over medium heat until starts to thicken.
Add honey.
Whisk in squash. Season with nutmeg.
Add cream to taste before serving.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.