Recipe Courtesy Pamela Morgan, Flirting with Flavors
Fall is here. Time to think soups and butternut squash is readily available. Check out this yummy recipes from Chef Pamela Morgan.
Curried Butternut Squash Soup
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- Prep Time: 20m
- Cook Time: 1h 10m
- Total Time: 1h 30m
- Serves: 6 people
- 2 1/2 pounds Cubed butternut squash
- 3 tablespoons Olive Oil
- 3 tablespoons Butter
- 2 Small pears, cored, peeled and chopped
- 1 1/2 Yellow onion, cut into chunks
- 2 tablespoons Fresh ginger, peeled and grated
- 2 Garlic cloves, peeled and grated
- 5 cups Vegetable broth
- 1 Salt and Pepper to taste
- 1 1/2 tablespoons Curry powder
- 2 cups Coconut Milk
- Fresh pomegranate seeds to garnish
- Position a rack in the middle of the oven and preheat to 450 degrees.
- Line baking sheet with foil.
- In a large bowl mix butternut squash with olive oil, salt, pepper, and curry powder.
- Lay the squash on baking sheet and bake them until tender, about 40 minutes.
- Melt the butter in a large pot over moderate heat. Add the pears, onion, ginger, and garlic. Cook uncovered, stirring once or twice until lightly browned (15 to 20 minutes)
- Add vegetable stock, and bring to a simmer.
- Add squash, partially cover the pan and cook the soup, stirring occasionally, until the pears are tender (30-35 minutes).
- Add coconut milk, and stir soup well. Adjust seasoning. Remove from heat and cool slightly.
- Puree the soup in a food processor or blender.
- Ladle soup into bowls and garnish with fresh pomegranate.
- If desired cool, cover, and refrigerate. This soup can be prepared up to 3 days in advance. When you’re ready to serve it, return the soup to the pan and heat.