Coconut Curry Butternut Squash Soup

by Hillary McDonald January 14, 2018

Coconut Curry Butternut Squash Soup

This creamy, delicious soup is simple to make and big on flavor. Try it this week with a slice of your favorite toasty bread on the side.

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. Use a fork to poke a few holes in your butternut squash. Then, microwave it on a plate for 3 minutes.
  3. When squash is cool enough to handle, peel it. Then, cut it in half and scoop out the seeds.
  4. Dice squash into 1 inch cubes and set aside.
  5. Heat olive oil in a large pot over medium heat.
  6. Chop onion and mince garlic. Add onions and garlic to the pot, cooking until onions are translucent.
  7. Add coconut milk, vegetable broth, diced squash and Coconut Curry to the pot.
  8. Bring to a boil and cook until squash is tender, about 15 minutes.
  9. Using an immersion blender, blend until smooth.
  10. If using water in lieu of broth, taste the soup and add salt if desired.

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Hillary McDonald
Hillary McDonald

Author

Hillary brings creativity into the kitchen to create simple, delicious recipes. She values her role in helping to artfully craft FreshJax's line of pure, high quality spice blends and recipes, allowing everyone to eat healthier meals with bold flavor in less time. Follow along with FreshJax on social media to see what Hillary and the family behind FreshJax are up to right now.


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