Saha Coconut Curried Butternut Squash Soup

Saha Coconut Curried Butternut Squash Soup

SAHA'S COCONUT CURRIED BUTTERNUT SQUASH SOUP (with walnuts if you like them).

PRODUCT USED: Saha Caribbean Curry Base
RECIPE ATTRIBUTES: Vegetarian/Vegan, Gluten free, no added sugar, vegetables, starter, main course

Prep Time: 10 minutes; Cooking Time: 20 mins
Serves: 4-6

1 butternut squash, peeled and cubed
1 cup coconut milk
1/3 - 1/2 cup of Saha Caribbean Curry Base (depending on how spicy you like it)
1 tbsp canola or other cooking oil
4-5 cups water
1 tsp sea salt
1 tbsp chopped walnuts (optional)
1 tbsp yogurt or sour cream (optional)

1. Peel and chop the butternut squash into large cubes.
2. Heat oil in a pot/saucepan to medium high. Add the butternut squash cubes and cook until soft.

3. Add Saha Caribbean Curry Base and stir through the squash. Let cook for 1-2 minutes.

4. Add coconut milk and stir mixture until curry base and coconut milk have combined.

5. Add water, cover, and bring to a boil. Transfer in small batches to a food processor and blend until smooth (or use a hand blender, up to you). Season to taste.

6. Serve with a yogurt/sour cream and walnut garnish.


1 comment

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Mary McKim

Mary McKim

This is easy and delicious. Be cautious with the curry base because it is easy to have too much of a good thing. Unless you have used the curry base before or are very brave, start at the 1/3 cup and add more if you want after tasting. Very warming on a cold winter’s day, especially with home made buns or biscuits. It gives the house a warm and welcoming aroma, especially for those coming in from the wintery winds.

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