Preparation and Cooking Time: 30 mts. Serves 4.
Ingredients:
- 1 medium-sized butternut squash, peeled and cut into 1/2 inch pieces
- 1 large onion, chopped
- 3 medium cloves of garlic, chopped
- 1 dessertspoon chopped fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 cupful of canned coconut milk
- 1 pint of vegetable stock.
- some chopped fresh coriander to garnish
- salt and pepper to taste.
Directions:
1. Chop onion and lightly saute until soft and translucent. Add garlic and ginger and continue to saute for another minute. Add turmeric and curry powder and mix well.
2 Then add the squash and broth and mix well. Bring to a boil and then reduce to simmering and cook uncovered until squash is tender.
3. Place a quantity in blender and blend with coconut milk. Make sure you only half fill the blender each batch. Start on low speed and cover blender with a cloth so that it does not spurt around you.
4. Blend about a minute until smooth. Thin with more broth/stock if too thick. Season to taste and reheat, adding coriander to serve.
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