Preparation : 30 minutes

Servings : 6 portions

Ingredients

  • 1 large Spanish onion, chopped
  • 30 ml (2 tbsp) olive oil
  • 1 L (4 cups) chicken broth
  • 1 can 398 ml (14 oz) coconut milk
  • 500 ml (2 cups) butternut, buttercup or acorn squash, cut into large cubes
  • 250 ml (1 cup) carrots, cut into thick rounds
  • 250 ml (1 cup) potatoes, peeled and cubed
  • 15 ml (1 tbsp) curry powder
  • 30 ml (1 tbsp) honey
  • Salt and pepper, to taste

Preparation

  1. In a saucepan, soften the onion in oil over medium heat. Add broth, coconut milk, vegetables and curry powder. Bring to a boil.
  2. Cover and simmer for 20 to 30 minutes or until vegetables are tender.
  3. In a blender, purée the soup and add the honey, salt and pepper.