Winter Squash Soup

Catholic Cruel Girl, Rocky Mountain Rollergirls
Featured in fiveonfive issue 6

This dish can be made up to step 4 two days prior to serving. I keep this soup warm in a chafing dish and set small coffee cups and a ladle out for guests to serve themselves.

Ingredients

• 1 cup chopped leeks
• 1 tablespoon Safflower Oil
• 1 teaspoon curry powder
• 3 10 oz. packages Cascadian Farms Organic frozen winter squash
• 1 cup organic pear nectar
• 3 cups vegetable broth
• 1/2 cup coconut milk
• Apple chips for garnish

Directions

Prepare squash according to package directions.

Clean leeks and finely chop. Heat Safflower Oil in a large saucepan over medium heat and add leeks, sautéing until soft (about 5 minutes). Add curry and stir until mixed.

Combine squash, pear nectar and broth in saucepan with leek mixture. Simmer 15 minutes.

Purée soup in a blender until smooth and creamy. (At this point you can refrigerate up to two days prior to serving.)

Before serving reheat slowly on low and add coconut milk. Lightly season with pepper.

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