1 medium-sized butternut squash, peeled and cut and seeded into ½-inch pieces (about 3 cups) 1 large onion, chopped 3 medium cloves garlic, chopped 1 TBS chopped fresh ginger 1 teaspoon turmeric 1 teaspoon curry powder 1 TBS + 2¾ cups chicken or vegetable broth 6 oz canned coconut milk 2 TBS chopped fresh cilantro salt & white pepper to taste
No nutrition information available
- Chop onion and garlic 2. Peel and cut squash. 3. Saute onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. 4. Add garlic and ginger, and continue to saute for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes. 5. With a stick blender combine with coconut milk. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.