- 1 butternut squash cubed
- 3 cubed potatoes
- 1 chopped onions
- 2 pears chopped
- 1 tablespoon of olive oil
- 2 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1 tablespoon Curry powder
- 5 cups of vegetable broth
- 1 can (14 oz) of coconut milk
- salt and pepper to taste
Peel and cut the squash, potatoes and pears into pieces. Slice the onions
In a large saucepan over medium-high heat add the olive oil, once hot add the onions and spices and cook until the onion is softened
Add the maple syrup, broth, squash, and potatoes. Bring to a boil, reduce heat and simmer for 20 minutes.
Reduce everything in the blender or with a hand blender. Adjust the seasoning.
Add the coconut milk, mix well to combine everything
Garnish with fresh cilantro ifdesired. Serve hot
Calories: 163kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 671mg | Potassium: 778mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10300IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 2mg