Cuisinart Recipes, Cuisinart Recipes SaleCanada Inc,


Makes about 4 cups


  • 1 small onion, cut into 1-inch pieces
  • 1 small jalapeño, seeded
  • ½-inch piece ginger, peeled
  • 1 garlic clove
  • 1 tablespoon ghee or butter
  • 1 tablespoon curry powder
  • ¼ teaspoon kosher salt
  • 1½ to 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
  • 1 can (13.5 ounces) coconut milk


Nutritional information per serving (1 cup): Calories 293 (68% from fat) • carb. 20g • pro. 3g • fat 22g • sat. fat 17g • Col. 8mg • sod. 105mg • calc. 114mg • fiber 4g

Vegetarian • Gluten Free


  1. Insert Metal Chopping Blade. Add onion and seeded jalapeño, each cut into 1-inch pieces, ½-inch peeled ginger and garlic clove to the work bowl.
  2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
  3. Scrape down the sides of the work bowl and add the tablespoon of ghee or butter with tablespoon curry powder and ¼ teaspoon salt.
  4. Secure the Cooking Lid with Steam Cap removed. The cooking time is set to 8 minutes on 275°F on Speed 2.
  5. Add 4 cups butternut squash, cut into 1-inch pieces and can of coconut milk. Secure the Cooking Lid with Steam Cap in place.
  6. The cooking time is set for 30 minutes at 205°F on Speed 1.
  7. Vegetables should be soft. The processor is set to purée for 45 seconds on Speed 12 until smooth.
  8. Taste and adjust seasoning, according to preference.

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