Cook onion in oil until it's translucent, about 5 minutes. Add
garlic and saute 3 minutes. Add the apple and pear and stir to
coat with oil. Cook 5 minutes and then stir in the squash.
Reduce heat and cook 20 minutes or so until squash softens.
Add curry spices and salt and pepper. Add stock and coconut
milk. Bring to a boil, cover, and simmer another 30 minutes.
Test with a fork to see if chunks are tender. If not, cook a little
longer. Turn off the heat and, using an immersion blender, puree
until soup is smooth. If it is too thick, add water 1/2 cup at a time
until the consistency is what you want. Heat and serve.
Originally Submitted
12/2/2013
0 Out of 5 from
0 reviews
You can add this Butternut Squash Soup recipe to your own private DesktopCookbook.