E-Book:

18

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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