Cocunut Butternut Masala Soup

1. 1

   Cut butternut squash in half and remove seeds. Drizzle with olive oil, add salt and pepper, and lay cut side down on baking sheet. Bake at 400 degrees for approximately 40 minutes, or until squash is softened. Let squash cool enough to handle.

2. 2

   While squash is cooling, dice up the red potato and put into a sauce pan with a bit of olive oil over medium-high heat. Add 1/2 tsp of Garam Masala and lightly salt and pepper. Stir occasionally for 1-2 minutes.

3. 3

   Add 1/4 cup chicken stock and 1/2 cup water into sauce pan with potatoes and let cook until potatoes begin to become tender.

4. 4

   While potatoes are cooking, scoop out butternut squash from skins and place into a blender. In blender, add 1 cup coconut milk and 1 cup chicken stock. Blend until smooth

5. 5

   Once potatoes have begun to become tender, pour butternut squash mixture from blender into saucepan with potatoes. Add remaining 1 tsp of Garam Masala, 1 tsp of Sriracha (adjust for taste preference) . Allow to cook until potatoes are tender and soup is hot. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.