Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yield: 4-6
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yield: 4-6
"The inspiration for this recipe came from two sources. During our Christmas party at Community Cafee, Chef Margie made a variation of this soup which I fell in love with. And recently I was given a recipe for Pumpkin Soup with Curry by club members Dara and Jim Kany of Cotati, CA. Since I love all things curry, I decided to combine the two and this is what resulted. It couldn't be more simple to prepare and it freezes well too." Darby Tarantino, resident chef and wine educator at Meadowcraft wine.
1 large onion, chopped
1 large butternut squash, peeled and cut into 1-inch pieces
salt and pepper, to taste
2 tsp cumin
1 1/2 Tbsp curry power
3/4 tsp Garam Masala
1/4 tsp red pepper flakes
2 cloves fresh garlic, minced
1-inch piece fresh ginger, grated
3-4 cups good chicken stock
1/4 cup Chardonnay
1 cup coconut milk
2 tsp honey
toasted coconut curls (optional)
Instructions