Recipe #6843
Caramelized Squash Soup with Coconut Curry Pork
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Féd. des producteurs de porcs du Québec |
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Recipe ingredients
- To be prepared with leftovers from the Rack of Pork with a Coconut Curry Crust and Caramelized Squash recipe
- http://metro.ca/recette/6842/carre-de-porc-en-croute-de-coco-au-cari-et-courge-caramelisee.en.html
- 3 cups (750 mL) caramelized squash and other vegetables
- 1 cup (375 mL) chicken broth
- 2 Tbsp. (30 mL) coconut milk or 15% cream
- 1 1/3 cups (330 mL) rack of Québec Pork with coconut curry crust, cut into small cubes
- 4 sprigs of fresh coriander, coarsely cut
Preparation
In a blender, mix the caramelized squash and other vegetables with the broth.
Pour into a pot and reheat on medium heat.
Serve in bowls, add a bit of coconut milk or cream.
Serve garnished with crumbled coconut curry crust pork and coriander.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Cod Curry with Coconut Milk
- Turkey and coconut soup
- Thai Red Curry and Coconut Soup
- Squash Soup
- Rack of Pork with a Coconut Curry Crust and Caramelized Squash
- Chicken with Curry and Coconut Milk
- Sautéed Coconut Curry Fiddleheads and Chicken
- Chicken Coconut Milk Soup
- Chicken-Squash Soup
- Coconut Chicken Soup
Thai Red Curry and Coconut Soup
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