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Printed Book:
18
Curried Butternut Soup
In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic for 10 minutes, until the onion starts to caramelize. Add curry powder and salt. Sauté 1 minute.
Add pear, squash and vegetable broth, and bring to a boil over high heat. Reduce heat to a simmer, and cook, covered, for 20 minutes (or until squash is tender).
Remove from heat and let cool for 30 minutes. Purée the soup, in batches, in a blender or food processor. Transfer the puréed soup back into the soup pot and re-heat on medium heat.
Stir in coconut milk. Serve hot with a sprinkling of fresh ground black pepper.
Ingredients:
1)
olive oil: 1 tablespoon
2)
onion, chopped: 1
3)
garlic cloves, minced: 2
4)
ripe Bartlett pear, seeded and cubed : 1
5)
medium butternut squash, cubbed: 1.05
6)
curry powder: 1.5 teaspoon
7)
sea salt: 1 teaspoon
8)
low-sodium vegetable broth: 3 cup
9)
coconut milk: 0.5 cup
10)
ground black pepper: 0 pinch
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