• 1 medium butternut squash (about 3 lbs), peeled, seeded and diced
  • 1 fresh ripe pear, peeled, core removed and diced
  • 2 tablespoons butter or margarine
  • 1 tablespoon minced garlic
  • 1 large onion, diced
  • 2 tablespoons peeled and minced fresh ginger root
  • 1 to 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon five spice powder (optional)
  • 1 bay leaf
  • 1 14 oz can coconut milk (Chaokoh)
  • 1 tablespoon kalamansi juice (or fresh lime juice)
  • Salt, sugar and pepper to taste
  1. Saute garlic, onion and ginger in butter or margarine. Add the curry powder, ground cumin, five spice powder. Add 6 cups water, butter nut squash and pear chunks and bay leaf; bring to a boil. Lower heat and cook covered until squash is soft, about 20 minutes. Remove the bay leaf and puree the soup using stick blender (immersion). Add the coconut milk and bring just to a boil. Add kalamansi juice and salt, sugar and pepper to taste.