Curried Butternut Cream Soup
Creamy curried butternut squash soup infused with coconut milk and our delicious curry blend. It’s a savory, simple soup that’s perfect for the fall and winter months, and the rest of the year!
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
Ingredients
- 1 Coconut Curry Starter Pack
- 1 butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 1/2 cups lite coconut milk
- 1 cup water
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and place the butternut squash flesh side down. Bake for 40-50 minutes or until tender when pierced with a fork. Don't worry if the skin or flesh becomes brown, that's good for flavor. Allow to cool for 10 minutes for easier handling.
- Scoop the squash from the skin and place into a high-speed blender with the Curry Starter Pack, lite coconut milk, 1 cup water and blend until smooth and creamy. Return the mixture to a large soup pot and cook over low heat for 3-5 minutes, stirring continuously until soup thickens. Season with salt and black pepper.
- For a thinner soup, add more water or unsweetened plant-based milk. Serve warm.
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