Mmmmm Creamy Butternut Curry Soup
Half and cook a whole butternut squash in the microwave (about 12 minutes)
Chop(no skin) and blend with:
1 can of coconut milk
1-2 cups stock (veggie or chicken)
About 2 tsp crushed ginger
Tsp cinnamon
Tsp curry powder
S&P to taste
--Sprinkle fresh nutmeg when served
--Can also swirl in coconut milk or sour cream
--Heat to eat when ready!
Modified from an old recipe that calls for tons of butter and heavy cream-no need!
Modified from an old recipe that calls for tons of butter and heavy cream-no need!
**Easy for vegans/gluten free friends
I serve this at Thanksgiving as an appetizer-it freezes VERY well in big or small batches!
Ninja blender made it way easier this year!
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