Curried Butternut Squash Soup
- 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
Ingredients:1 tsp olive oil
1 cup onion, chopped
2 garlic cloves, minced
3 cups roasted butternut squash
3 cups vegetable broth
1/2 green apple, chopped
2 tsp curry powder
1 tsp apple cider vinegar
3/4 tsp salt
1/2 tsp cumin
1/2 tsp pepper
Pinch of cayenne (optional)
1 box Simple Mills Smoky BBQ Cheddar Almond Flour Crackers
Fresh coriander (for garnish)
Sesame seeds (for garnish)
Chili flakes (for garnish)
Instructions:HEAT a large saucepan over medium heat. Once hot, add olive oil, onion and garlic.
SAUTÉE for 2 minutes or until onions are soft and translucent.
ADD butternut squash, vegetable broth, apple, curry powder, apple cider vinegar, salt, cumin, pepper and cayenne to the saucepan and bring to a boil.
REMOVE from the heat and let cool for a minute or two.
TRANSFER to a high speed blender and blend until smooth.
TASTE and adjust seasonings by adding more salt for saltiness, cayenne for a kick and apple cider vinegar for acidity.
TRANSFER into bowls. Garnish with fresh coriander, sesame seeds and chili flakes.
ENJOY with Simple Mills Smoky BBQ Cheddar Almond Flour Crackers.