Have leftover coconut milk? Want a great soup recipe? Love curry flavor? Then this soup is perfect for you.
|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|
Scoop out the seeds from 1/2 butternut squash and roast at 400 degrees for an hour.
Meanwhile, simmer the chicken broth with ginger--that will infuse the ginger flavor into the broth.
Once the butternut squash is tender, scoop it out from the skin and drop it into a blender.
Add coconut milk and strained chicken broth to the blender. Season with spices, salt & pepper. Pure.
Adjust the seasonings, pour the soup back into the pot and gently reheat.
Garnish each soup bowl with chopped pistachios.
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