December 15, 2016 Page 5 Pizza, Pasta & More VALENTINO S “A Taste of Brooklyn” Spaghetti with Meat Sauce, Plus Tax Please mention coupon when ordering. One per customer. Expires 12/29/16. Ample Seating Now Open Sundays! Garden Salad, Garlic Bread, and a drink $1199 No substitutions and coupon must be presented. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 • DELIVERY IN LIMITED AREA AT BOTH LOCATIONS • MERRY CHRISTMAS! Butternut Squash Soup Shooters Butternut squash soup turns shooter in this recipe featuring organic squash and curry powder. Ingredients • 2 teaspoons Simply Organic Curry Powder • Simply Organic Crushed Red Pepper • 1 tablespoon butter or olive oil • 1 medium onion, chopped (about 1 cup) • 4 celery stalks, chopped (about 1 cup) • 3 garlic cloves, crushed and chopped Preparation 1. In a large stock pot, over medium heat, melt the butter or heat the oil. Add the onion and celery. Cook for four to five minutes, until the onions are translucent and the vegetables “sweat.” 2. Stirring frequently, add the garlic and cook for one minute, until fragrant. Add the butternut squash, salt and curry powder. Stir. 3. Add the vegetable broth and bring to a boil. Then reduce to a simmer and allow to cook for 25 to 30 minutes, until the butternut cubes are soft when pierced with a fork. 4. Into the soup, stir coconut milk, then remove the soup from the heat. Using an immersion blender, blend the soup until smooth and creamy. Serve in shot glasses with a garnish of cilantro, chickpeas and red pepper flakes. For more seasonal recipe ideas, visit www.simplyorganic.com, provided by BPT. • 1 3-pound butternut squash, peeled and cubed (about 5 cups) • 1 teaspoon salt • 5 cups vegetable broth (or a water and broth combo, if desired) • 1 cup canned coconut milk • fresh cilantro, for garnish • cooked chickpeas, for garnish
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