Coconut Curry Butternut Squash Soup

Name: Coconut Curry Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 clove Garlic; 1.50 cup chopped Onions raw; 4 cup cubes Butternut Squash; 1.71 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 2 serving Bertolli EVOO (1 tbsp); .5 tbsp *OILS - Sesame Seed Oil - Dynasty

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

3 clove Garlic 1.50 cup, chopped Onions, raw 4 cup, cubes Butternut Squash 1.71 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 2 serving Bertolli EVOO (1 tbsp) .5 tbsp *OILS - Sesame Seed Oil - Dynasty

Directions

sautee onions & garlic in oils until soft. bring 2 cups vegetable broth to a boil, add butternut squash, garlic & onions, plus 3 tbs curry powder. reduce to a simmer for 15-20 mins or until squash is soft.
blend soup in batches until smooth, return to pot, stir in coconut milk. add salt & pepper to taste.

Serving Size:�makes 5

Servings Per Recipe: 6

Nutritional Info Amount Per Serving