We found this recipe over at the No Empty Chairs blog, which is a groovy resource for great recipes.
Enjoy!
Ingredients
2 Tbs Nutiva Organic Extra Virgin Coconut Oil
1 large onion, chopped
4 whole garlic cloves
4 cups cooked, mashed winter squash
(I used pumpkin, butternut, acorn and Delicata)
2 apples: peeled, cored and chopped
2 cups chicken broth
1 can coconut milk
1/2 cup heavy cream
1 1/2 tsp salt (adjust to taste)
1/4 tsp ground coriander
2 tsp Thai red curry paste
1 tsp fresh minced ginger
1 tsp minced fresh thyme leaves
2 Tbs chopped fresh Thai basil (or chopped cilantro-I would use more of the cilantro, probably 1/4 cup)
Toasted pine nuts
Heat Nutiva Organic Extra Virgin Coconut Oil in a stockpot. Sauté onion and garlic until soft. Add cooked squash and apples. Cook for 5 minutes. Stir in chicken broth and coconut milk and cook until apples are tender, about 10 minutes. (You could also use uncooked, diced squash and cook longer, until squash is very tender).
Blend soup to make a smooth puree (using an immersion blender or regular blender).
Add cream, salt, coriander, curry paste, ginger and thyme leaves. Cook 10-15 minutes, adding additional chicken broth if the soup is too thick.
Stir in Thai basil or cilantro just before serving.
Garnish with toasted pine nuts.
Do you have a Recipe you’d like to share with us?
Strawberry 3-2-2-1 Protein Shake | Recipe
Cranberry Orange Muffins Recipe
Cashew Coconut Squares Recipe
Speak Your Mind!