Handcrafted from Turmeric, Cumin, Coriander, Ceylon Cinnamon, Ginger, Fenugreek, Mustard, Green Cardamom, White Peppercorn, Nutmeg, Clove, Fennel, Black Peppercorn, and Cayenne Chile.
Sweet Curry Butternut Squash Soup
Butternut Squash, peeled and cubed (7 cups)
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
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.
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.
Place maple syrup, Sweet Curry Powder, fish suace, coconut milk, vegetable broth, and roasted veggies into a blender and blend until smooth.
Serve warm and top with parsley, Salt & Pepper blend, and pepitas as desired.