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Butternut Squash Soup

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Serves 4 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

We're a soup loving family- I'm always looking for different ways to take classic, basic flavors and jazz them up for variety and make them hearty enough to be a filling meal.

I like squash and pumkin and it's become a bit of a joke for me to incorporate them into soup rather than a casserole or a pie :-)

This could easily be a vegitarian dish by using veggie stock and omitting the chicken.

Ingredients You'll Need

1 small sweet onion
1 lg clove garlic
1 tbs finely minced ginger
1 tsp red chili paste (or more to taste)
1 tbs curry powder
salt & pepper
1 10oz box frozen butternut squash- thawed
1 can chick peas- drained and rinsed
2 14oz cans chicken stock
1 14 oz can lite coconut milk
leftover deli chicken
chopped cilantro (to taste) for cooking
few cilantro leaves for garnish
grated nutmeg for garnish


Saute onions,garlic,&ginger

Add chili paste, salt and pepper to sweating veggies

Add thawed squash, chick peas and curry powder

Warm through

Add 2 cans chicken stock (could use veggie stock)

Simmer for 20-30 minutes with some chopped cilantro until slightly reduced

Use immersion blender to mix peas, and veggies to a semi-smooth consistency. (mixture will thicken quite a bit from the mashed peas)

Add the coconut milk, chicken and a few grates of nutmeg

Heat thoroughly but gently so the milk does not curdle

Garnish with a few cilantro leaves and grate of nutmeg

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