by Angelica Page
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my 3 recipes »
Angelica Page's Notes:
1/2 pound summer squash, cubed Ask a question about this ingredient
1 pound potato, peeled and cubed Ask a question about this ingredient
1 vidalia onion, sliced Ask a question about this ingredient
1 quart vegetarian no chicken broth or vegetable broth Ask a question about this ingredient
1 cup coconut milk Ask a question about this ingredient
2 teaspoons green curry paste Ask a question about this ingredient
Heat broth to almost a boil and add squash, potato and onion. Cover and softly simmer for 15 minutes. Remove from heat and chill thoroughly.
Ask a question about this stepBlend with remaining ingredients setting aside half the chives for garnish, until pureed and velvety smooth.
Ask a question about this stepServe simply and ENJOY!
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
