I love when simple things come together and make something spectacular, and this soup is simplistically spectacular!
I made it on a whim last night because I needed a reason to use the butternut squash that has been on counter and I’m glad I did!
To roast the squash all I did was cut it in half and bake at 350 until soft. Then I scooped out the flesh and did this…
~500g roasted butternut squash flesh
- 4 cups broth (I used chicken but you could use veggie)
- 1 can coconut milk
- 1 tsp garam masala
Add the squash, broth, coconut milk and garam masala to a pot. Bring to a slow boil, lower to a simmer and puree with an immersion blender.
I just enjoyed a cup with a sprinkling of pumpkin seeds on top. Delicious!
|Servings||Amt per Serving|
|120||10g||1g||old: 3||new: 3|