Sunday, April 11, 2010

Thai Style Butter nut Squash Soup

  1. Butternut Squash (peeled deseeded and cut into chunks)
  2. Onion
  3. 3 t curry powder
  4. 1 packet or can of coconut milk (131/2 oz)
  5. 1 pint veggie broth
  • Saute onions
  • add stock, squash and curry powder
  • bring to boil/cover simmer until tender
  • stir in coconut milk
  • puree

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