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Wednesday, November 5, 2014

Curried Butternut Squash Soup

Occasionally I still eat like my pre-pregnant self.  This soup is my go to on a cold day.  It's flavorful, healthy, and super easy to make!

Ingredients:
2 lbs. cubed butternut squash
3/4 Tsp. curry powder
2 cans of light coconut milk
4-5 dashes of cinnamon,
salt and pepper to taste

Boil the squash until fall apart tender and drain.  Puree the cooked squash and coconut milk in a blender.


Return the mixture to a pot and warm over medium heat.  Add the curry powder, whisk until well combined, and season with cinnamon, salt, and pepper.


Told you it was easy!

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