Caramelized Squash Soup with Coconut Curry Pork

Caramelized Squash Soup with Coconut Curry Pork
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 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 1/2 cup
    (375 mL)

    chicken broth

  • 2 Tbsp.
    (30 mL)

    coconut milk or 15% cream

  • 1 1/3 cups
    (375 mL)

    rack of Québec pork with coconut curry crust, cut into small cubes

  • 4

    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.

Source: Féd. des producteurs de porcs du Québec