Friday WTO
Jan 29, 2016 10:27:10 GMT -5
Post by dashook on Jan 29, 2016 10:27:10 GMT -5
Recipe is in spoiler
Curried Coconut Butternut Bisque
Ingredients:
1 large butternut squash, peeled, seeds removed, and diced
1 large yellow onion, diced
3 cloves of garlic, minced
1 tbsp. olive oil
4 cups vegetable broth
1 can full fat coconut milk
1 tbsp. curry powder
1 tsp. salt (or to taste)
Directions:
Heat oil in a large stockpot over medium high heat. Add onions and garlic and saute until soft, approximately 5-7 minutes. Add squash, curry powder, and salt, and stir to combine.
Add broth and stir, then raise heat, cover, and bring to a boil. Once boiling, lower heat to medium and stir in coconut milk. Cover and allow to simmer vigorously for 10 minutes or until squash is tender. Lower heat and gently simmer, uncovered, for an additional 10 minutes, stirring occasionally.
Blend and serve!
Ingredients:
1 large butternut squash, peeled, seeds removed, and diced
1 large yellow onion, diced
3 cloves of garlic, minced
1 tbsp. olive oil
4 cups vegetable broth
1 can full fat coconut milk
1 tbsp. curry powder
1 tsp. salt (or to taste)
Directions:
Heat oil in a large stockpot over medium high heat. Add onions and garlic and saute until soft, approximately 5-7 minutes. Add squash, curry powder, and salt, and stir to combine.
Add broth and stir, then raise heat, cover, and bring to a boil. Once boiling, lower heat to medium and stir in coconut milk. Cover and allow to simmer vigorously for 10 minutes or until squash is tender. Lower heat and gently simmer, uncovered, for an additional 10 minutes, stirring occasionally.
Blend and serve!
If you make soups a lot, I highly recommend an immersion blender!