Margo’s Squashed Pear Soup
Sauté one chopped onion in one tablespoon olive oil and one tablespoon butter.
- » 1 teaspoon hot curry power
- » 1 teaspoon cumin
- » 1 teaspoon coriander
- » 1 tablespoon ground ginger
To a large pot containing four cups of vegetable stock add:
- » 6-7 cups cubed acorn or butter squash (cut in half, seed, then cook in microwave first to soften before peeling and cubing) sautéed onion and spice mixture 14 ounce can of pears (plus juice)
Cook vegetables for about twenty minutes, until soft. Blend until smooth with immersion blender, then add:
- » 14 ounce can light coconut milk 2/3 cup yogurt salt and pepper to taste
Heat and Serve!