Thursday, November 9, 2017

Butternut Curry Soup-vegan/GF

Mmmmm Creamy Butternut Curry Soup
One of my fall favs😍




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! 
**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! 

Enjoy!



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