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.

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Ingredients

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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