Butternut squash simmering until it falls apart, then blended smooth with coconut milk and topped with toasted seeds: a couple of spoonfuls of Domaine des Terres Rouges’ Curry Mustard, stone-milled with curry spices and turmeric, bring a gently exotic warmth.
Serves 4 · 45 min
- Soften 1 chopped onion in 2 tbsp butter, then add 2 lb (900 g) peeled, diced butternut squash and 4 cups (1 liter) vegetable broth.
- Simmer for 25 minutes, until the squash is very tender.
- Blend until smooth, then stir in 1/2 cup (120 ml) coconut milk and 2 tbsp of the curry mustard, and adjust the seasoning.
- Serve hot, topped with toasted pumpkin seeds and a swirl of coconut milk.
The star of this recipe: Curry Mustard, by Domaine des Terres Rouges.
