Yield approx.: 1 Quart
Ingredients
- 1 ¼ lbs butternut squash – cut in half and seeded
- 7 oz yellow onion - medium dice
- ¾ tsp curry powder
- 1 tsp garlic – minced
- 5 oz coconut milk
- 18 oz vegetable stock
- 1/3 oz toasted almonds
- salt and pepper to Taste
- **cornstarch slurry - if needed
Procedure
- Rub squash with oil, salt and pepper, roast until flesh is soft to the touch. When cool enough to handle scoop the flesh out of the skin and set aside.
- Heat oil in a large stock pot over medium-high heat. Add onions and garlic, season with salt and pepper, and sauté until onions begin to caramelize.
- Add Squash and curry powder, stir well and sauté until fragrant. Add coconut milk and bring to a simmer.
- Add vegetable stock, bring back to a simmer to cook for about 30-45 minutes.
- Meanwhile place almonds in food processor and puree until they become a creamy paste. Set aside.
- Stir in pine nut puree and blend with a large immersion blender until smooth. (If it does not seem smooth, bring back to a boil for about 10-15 minutes and then re-blend).
- Season to taste with salt and pepper. (Tighten with cornstarch slurry if needed, should be creamy with a nice mouth feel.)
Thanks to Garden of the Gods Market & Cafe for sharing this deliciousness! Insider tip: starting this spring, this Colorado Springs favorite will open a second location at 616 S. Tejon.
Website: https://godsmarketandcafe.com/
