| 3 tablespoons unsalted butter |
|
|
cook over medium-high heat 5min or until beginning to soften |
Uncover and leave 15min to cool |
Puree in small batches, starting on slow speed and increasing to high, until smooth. |
Cook over low heat, covered, 15–20min or until slightly thickened. |
| 1 large onion |
peel, chop finely |
| 150g raw cashews |
|
cook 3min or until slightly browned |
| 1 clove garlic |
chop finely |
|
cook 30sec |
| 1 large butternut squash, about 1kg |
peel, cut into 1.5cm cubes |
|
stir in, bring to a simmer. Reduce heat to low, cover, and cook 20min or until squash is easily pierced. |
| 1.25 litres cups chicken stock |
|
| 2 tablespoons fresh ginger |
minced |
| 2 teaspoons cumin |
ground |
| 2 teaspoons coriander |
| 1 teaspoon fennel |
| pinch saffron |
| 1 cup coconut milk |
|
| 1 sprig rosemary |
|