Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.
Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!
2 Medium Butternut Squash (1 1/2-2 Lbs each)
1 Onion, Sliced Into Large Pieces
2 Garlic Cloves, Peeled
2 Tsp Maharajah Curry Pack
2 Tbsp Olive Oil
6 Cups Low Sodium Chicken Broth
1/2 Cup Canola Oil
3 Shallots, Sliced Into Thin Rings
1 Tbsp Flour
Sprinkle of Zahtar Pack
Crema or Thinned Sour Cream
Preheat Oven to 350.
Wash the butternut squash and peel off the thick skin with vegetable peeler, cut in half, and remove (scrape out) seeds. Cut into 1” pieces.
Place butternut squash pieces, onion pieces and garlic cloves into a bowl and toss with 2 tbsp olive oil and 1 tsp of the Maharaja Curry. Place this onto a cookie sheet and roast in oven till squash is tender, approximately 25 minutes.
In a large sauce pot add the chicken broth and softened vegetables and remaining 1 tsp of Curry. Bring to a boil and simmer for 10 minutes. Using an immersion blender (or regular blender, be careful to use a towel covering the the top when blending hot ingredients) blend ingredients until smooth.
Taste to see if you desire a stronger curry flavor and/or salt.
To serve, I added fried Shallot Rings: Add the oil to small sauce pan and heat till very hot. Dredge the shallot rings in flour, shake off excess flour, and fry till crisp. Very quick!
Truly a culinary taste of heaven!