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  • Genevieve Short

Curried Butternut Squash Soup

Updated: Jan 22, 2019


1 butternut squash

1 1/4 cup canned coconut milk

1 1/4 cup water

1 tbsp. coconut oil

1/4 cup fresh chopped cilantro

1 tsp. curry powder

1 tbsp. pumpkin seeds for garnish

1 tsp. pepper

1 tsp. salt

Peel squash, scoop out seeds and cut into 1-2” pieces. Sauté in large skillet with coconut oil and salt & pepper. Cook on medium heat until squash is very soft. Once squash has cooled down place in blender with coconut milk and water. Save a tablespoon of coconut milk for garnish. Blend until smooth. Pour back into skillet, add curry powder and reheat. Pour into bowls and garnish with a drizzle of coconut milk, cilantro and pumpkin seeds. Enjoy!

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