3 large butternut squash
2 cans coconut milk
4 tbs mild curry paste
6 cups chicken broth
2 peeled and seeded apples
salt and pepper to taste
Cut squash in half and bake in oven until soft. In soup pot, cook apple until soft. Add roasted squash, coconut milk, curry paste, chicken broth and using an imersion blender blend until smooth. Add salt and pepper to desired taste. Depending on size of squash reduce or add chicken stock. Serve with a piece of crusty bread.
Matt Theoret, Frog Peak Cafe. 1418 Hwy 6, Crescent Valley, 250-359-7261. “Cook from your heart and all will be delicious.” This recipe is a simple one but very yummy!
Shortly after Laurel and Matt met back in 2003, they bought the building the Frog Peak Café is in now. “It took us 2 years of renovations to make it what it is today. During that time our son Tychase was born. We have been open to the public since 2005 and have enjoyed every moment cooking and baking foods for the people in this valley and beyond. We try to use as much locally grown produce as posible and also have local art on our walls that changes monthly. We named our Café after a local mountain peak as when we have been away from this area and are returning back and see this mountain we feel as though we are truly home.”