Rich, creamy butternut squash, juicy pears, a can of coconut milk and a dash of curry, and you’ve got a warm, spicy dish that’s sure to be a hit as an appetizer or a meal all by itself.
1 medium onion, diced
1 tablespoon butter or vegetable oil
1 tablespoon curry powder (or more, to taste)
1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed
1 to 2 pears, cored, peeled, and cubed
1 can coconut milk
3 cups chicken or vegetable stock
Sea salt to taste
2. Add curry powder and sauté 3 more minutes, being careful not to burn.
3. Add squash, pear, coconut milk, and vegetable stock to the pot and bring to a boil.
4. Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender.
5. Puree the soup in a food processor or blender and salt to taste.
By Bjorn Bergman, recipe adapted from Stronger Together