- 1 Butternut Squash, cubed and roasted until tender (see instructions below)
- 1 Tbsp. Olive Oil
- 1 Onion, diced small
- 3 Medium Potatoes, cubed
- 4 Pears, cubed
- 2 Tbsp. Curry powder
- 6 Cups Vegetable Broth
- 1 Can (13.5oz) Coconut Milk
- 1 Tbsp. Maple Syrup
Fresh parsley, pomegranate seeds, and roasted butternut squash cubes for garnish (optional)
Saute the onion in a large sauce pan in olive oil over medium-high heat and cook the onion is translucent.
Add the cubed squash, potatoes, and pears
Add the curry and broth and season with salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
Remove from the heat and blend using an immersion blender.
Add the coconut milk and maple syrup, stir to combine all the ingredients. Taste for seasoning and add salt and pepper if needed.
Serve hot with garnished pomegranate seeds, and fresh parsley if desired.
To roast the squash:
½ Cup Butternut Squash, cubed
2 teaspoons Olive Oil
Salt and pepper to taste
Place in a preheated 400° F oven and roast until fork tender.