Wednesday, March 31, 2010

Roasted Garlic & Butternut Squash Soup

1 medium butternut squash
1-2 large onion, chopped
3 medium cloves garlic
1 TBS ginger chipped
1 tsp curry powder
2 ¾ cup chicken broth
6 oz coconut milk
2 TBs fresh cilantro

Tomato Salsa Topping:
4 ripe tomatoes
1 red bell bepper
1 large red chili
2-3 TBS extra virgin olive oil
1 TBS balsamic vinegar
Pinch sugar

Half and Seed butternut squash. Chop into squares and boil 10 minutes. Puree with chicken broth in blender until smooth. Add onions, garlic, and ginger and blend again. Heat in boiling pot with coconut milk. Add 2-4 TB fresh cilantro right before serving.

Chop ingredients for Tomato salsa and toss together. Serve soup warm with fresh topping.

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