A simple summer soup made with creamy butternut squash and curry. It’s full of flavor and perfect for a quick weeknight dinner!
Let’s face it. Soup is good year-round. Don’t let the idea of soup in the summer turn you off. This soup is full of flavor and can be ready in almost no time.
The hint of curry pairs perfectly with the butternut squash. If you cannot find canned butternut squash puree, you can simply make your own or substitute canned pumpkin or canned sweet potatoes.
Curried butternut squash soup recipe
- 30 ounces butternut squash puree
- 2 cans coconut milk
- 1 tablespoon curry powder (this can be adjusted to taste)
- 1 teaspoon salt
- 1 to 3 teaspoons red pepper flakes (adjusted to desired spice level)
- Add to a pot and cook over medium heat until combined and warmed through.