BLENDER SOUPS 2 steps & done!
Curried Coconut Squash Soup
F Q V GF
SERVES 2.
HANDS-ON TIME: 10 MINUTES.
TOTAL TIME: 20 MINUTES.
The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.
3 cups frozen cubed butternut squash, thawed (about 16 oz)
1 cup low-sodium vegetable broth
1 cup BPA-free canned coconut milk + additional for serving
1 tbsp raw honey
1½ tsp curry powder
1 tsp ground cumin
¼ tsp ground cayenne pepper
¾ tsp sea salt toasted pepitas fresh basil or Thai basil, optional
