Ingredients
- 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 MilkÂ
- 1 Tbsp. Maple Syrup
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Fresh parsley, pomegranate seeds, and roasted butternut squash cubes for garnish (optional)
Instructions
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Saute the onion in a large sauce pan in olive oil over medium-high heat and cook the onion is translucent.Â
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Add the cubed squash, potatoes, and pearsÂ
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Add the curry and broth and season with salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
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Remove from the heat and blend using an immersion blender.Â
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Add the coconut milk and maple syrup, stir to combine all the ingredients. Taste for seasoning and add salt and pepper if needed.Â
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Serve  hot with garnished pomegranate seeds, and fresh parsley if desired.Â
To roast the squash:
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½ Cup Butternut Squash, cubed
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2 teaspoons Olive Oil
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Salt and pepper to tasteÂ
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Place in a preheated 400° F oven and roast until fork tender.