Updated: Oct 19, 2020
1 Medium Butternut Squash (peeled and cubed)
2 Scallions (sliced)
2 Garlic Cloves (diced)
1 Can of Coconut Milk (unsweetened)
32 oz of Chicken Broth (low sodium)
1 Tsp Red Curry Paste
1 Tsp Cinnamon
Sea Salt and Pepper to taste
1 Tsp Garlic Powder
1 Tsp Turmeric Powder
2 Tablespoons Olive Oil
Serve in the perfect soup bowl
-This is such a delicious and quick wholesome recipe to make on a weeknight for your family, enjoy!
Add the two tablespoons of olive oil to a dutch oven or large soup pot over medium-high heat. Add the chopped scallions and garlic cloves and saute for a few minutes, then add the cubed butternut squash. Season with salt and pepper, cinnamon, and the red curry paste and stir well for 5 minutes. The aroma will be mouth-watering!!
After the squash has been cooking, add the can of coconut milk and the chicken broth and simmer on low medium heat for 15 minutes with the lid on.
After the 15 minutes of simmering, add the garlic powder and the turmeric powder to the soup and stir. Then, take the soup contents and add it to a vita-mix or regular blender and blend away to a creamy smooth texture. It'll have a nice froth on top of the coconut milk.
Add the soup over a good healthy brown rice or quinoa or by itself and top off with a salad of your choice for added texture and crunch.
Bon Nest Appetit!