Butternut Squash and Pear Soup


INGREDIENTS
Serves 6 to 8
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, sliced
  • 2 butternut squash, cubed
  • 1 pear, cubed
  • 3 tbsp curry powder
  • 1/2 cup white wine
  • 2 - 13.5oz cans coconut milk
  • 4 cups chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • chives, for garnish


PREPARATION
  1. Set stove to medium - high.
  2. Grease pot with olive oil.
  3. Add yellow onion and garlic. Cook 2 to 3 minutes.
  4. Add squash, pear and curry powder. Cook 3 to 4 minutes.
  5. Add white wine, coconut milk, chicken stock, salt and pepper. Cook for 15 minutes.
  6. In a food processor puree in batches.
  7. Serve, garnished with chives.