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Sweet Curry Powder Butternut Squash Soup

Posted by Jessica Hughes on

INGREDIENTS:

  • Butternut Squash, peeled and cubed (7 cups)
  • Olive Oil 
  • Yellow Onion, small (1) 
  • Garlic Clove, peeled (1) 
  • Salt & Pepper Blend 
  • Maple Syrup (1 Tbsp)
  • Sweet Curry Powder (1.5 Tbsp)
  • Fish Sauce (1 Tbsp)
  • Coconut Milk (1 14oz can)
  • Vegetable Broth (3 cups) 
  • Parsley, to taste
  • Pepitas, to taste

 

DIRECTIONS:

  1. Heat the oven to 400. Slice the ends off the butternut squash and peel. Slice in half vertically and spoon out the seeds and membrane. Then, cube butternut squash into 1/2 in cubes. Quarter the yellow onion, removing the outer skin. Peel garlic clove. 
  2. Line a baking sheet with parchment paper and place squash, onion and garlic on it. Drizzle with olive oil and sprinkle Salt & Pepper Blend. Place in oven and cook for about 30 minutes. When done, remove and let cool for about 5 minutes. 
  3. Place maple syrup, Sweet Curry Powder, fish sauce, coconut milk, vegetable broth, and roasted veggies into a blender and blend until smooth. 
  4. Serve warm and top with parsley, Salt & Pepper blend, and pepitas as desired. 

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