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Main Ingredient: Pumpkin
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Serves: 6
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Recipe by: Cuisinart
The rich and bright flavours of this soup provide some sunshine on a cold winter’s day.
METHOD
- Put the ghee or butter into a large saucepan over medium/medium-low heat. Once the ghee/butter is hot, add the onion, jalapeño, ginger and garlic with the curry powder and salt. Heat until soft and fragrant, about 5 minutes.
- Stir in the butternut squash to coat evenly with the spices.
- Add the coconut milk and broth. Increase the heat so the liquid comes to a boil. Once boiling, reduce heat to maintain a steady simmer. When squash is soft, approximately 20 minutes, use hand blender to blend soup until completely smooth.
- Taste and adjust seasoning accordingly.
