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Caramelized Squash Soup with Coconut Curry Pork https://www.metro.ca/userfiles/image/recipes/potage-courge-porc-noix-coco-cari-6843.jpg PT15M PT10M PT25M
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.
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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 sprigs fresh coriander, coarsely cut
Caramelized Squash Soup with Coconut Curry Pork

Caramelized Squash Soup with Coconut Curry Pork

Rate this recipe
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4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    caramelized squash and other vegetables
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  • 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
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  • 4
    sprigs fresh coriander, coarsely cut
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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