Curry butternut squash soup with coconut milk and pistachios

Have leftover coconut milk? Want a great soup recipe? Love curry flavor? Then this soup is perfect for you.

Curry butternut squash soup with coconut milk and pistachios

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    1/2 butternut squash 1 t curry powder
    1 c coconut milk 1/4 t cayenne
    2 c chicken broth 1/4 c chopped pistachios
    1 inch ginger to taste salt & pepper to taste


    Prep: 10 min Total: More than 60 min
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    • 1

      Scoop out the seeds from 1/2 butternut squash and roast at 400 degrees for an hour.

    • 2

      Meanwhile, simmer the chicken broth with ginger--that will infuse the ginger flavor into the broth.

    • 3

      Once the butternut squash is tender, scoop it out from the skin and drop it into a blender.

    • 4

      Add coconut milk and strained chicken broth to the blender. Season with spices, salt & pepper. Pure.

    • 5

      Adjust the seasonings, pour the soup back into the pot and gently reheat.

    • 6

      Garnish each soup bowl with chopped pistachios.

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