Use and Care Manual

Savory Soups

T U R N U P T H E F U N R E C I P E S

Butternut Squash Soup with Curry

Makes 6-8 servings

Tip: Excellent garnished with sliced

avocado and a sprinkle of paprika!

2 tbsp. extra virgin olive oil

1 butternut squash

2 tbsp. butter, softened

¾ cup white onions, peeled and sliced

½ tsp. salt

2 tsp. yellow curry powder

1¼ cup ﬁltered water

1 can (14 oz.) chicken broth

1 can (14 oz.) coconut milk

1. Pre-heat oven to 350°, cut the butternut

squash in half and remove the seeds.

Drizzle with the olive oil and bake

uncovered for 40 min. or until tender.

Let the squash cool, remove the peel

and dice.

2. In a large saucepan, melt butter and

sauté onions until translucent, about

8-10 min.

3. Add the salt, curry powder, water, chicken broth and baked butternut squash

(yields approximately 3 ¾ cups) and bring to a boil. Turn down to low and simmer

for 10 min.

4. Pour hot mixture into the Torpedo™ and lock lid into place. Press ON for 15 sec.

5. Return the puréed mixture to the saucepan. Stir in the coconut milk, half and half

and cilantro and simmer on low for 10 min. Serve hot.

Caution: When preparing hot liquids, be sure to only fill the canister half way

and always remember to use the vented top to allow steam to safely escape!