VEGETARIAN GINGER SQUASH SOUP
MAKES 6 SERVINGS.
1 butternut squash
1 tbs oil
2 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
2 tsp each minced gingerroot and curry powder
14.5 oz can vegetable broth
13.66 oz can coconut milk
Salt and Pepper
2 cups fully cooked rice
1/4 cup each flaked coconut, toasted, salted peanuts, chopped, and minced parsley
Heat oven to 400 degrees. Cut squash lengthwise in half, remove, discard seeds. Place squash in a greased roasting pan. Roast 45 min. or until squash is tender. Cool slightly. *In a pan, heat oil. Add carrots and onion, cook until tender. Add garlic, ginger and curry powder, cook 1 min. Add broth, bring to a boil. Simmer until carrots are tender. *Scoop pulp from squash, discard skins. Add squash, coconut milk, salt and pepper to carrot mixture, bring to a boil. Remove from heat, cool slightly. Process in a blender until smooth. *Return to pan, heat through. Top servings with rice, coconut, peanuts and parsley. SERVE & ENJOY...
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