Submitted by: Maryse Bienvenu, Montreal
“Delicious and easy to make. A dose of warming comfort after a day of playing outside!”
- 2 tbsp(s) Freshly chopped ginger
- 2 tbsp(s) Olive oil
- 1 Onion, thinly sliced
- 2 Cloves garlic, chopped
- 5 cup(s) Chicken broth
- 6 cup(s) Butternut squash, peeled, seeded and diced
- To taste, Salt and pepper
- 1 Asian pear, cut into pieces
- To taste, Curry powder
In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.
Add the broth, squash and Asian pear.
Bring to a boil. Add the curry powder and simmer, covered, for about 20 minutes or until the squash is tender.
Purée the mixture in a blender until smooth. Add salt and pepper to taste. Serve warm or cold.
Serves6 to 8
Inspired by http://www.ricardocuisine.com/recettes/5753-potage-a-la-courge-et-au-gingembre-roti