RECIPES

Butternut Squash Curry Soup

Soup season is here! Fall time is the perfect season for a warm comforting bowl. Butternut squash with a hint of curry makes the ultimate belly warmer. Try this simple recipe, to keep you warm this season.

SERVINGS 2-4 | PREP TIME 15 min | TOTAL TIME 30 min

INGREDIENTS

3 tbsp Kopi Thyme’s Prawn Curry 2 cup Sweet potatoes / Squash, cubed 2-3 cup Broth of liking 2 tsp Salt or to taste ½ cup Heavy Cream or 1/3 cup coconut milk (optional) Garnish 2 tbsp Parsley or Cilantro 2 tbsp Pumpkin seeds 2 tbsp Cranberries, dried

INSTRUCTIONS

In a medium pot, or French Oven, over medium heat, stir in diced sweet potatoes, Prawn Curry sauce and 2 tsp salt. Next, pour in broth, partially cover and simmer 20 min or until sweet potatoes are easily pierced with a fork. Puree soup with immersion blender until smooth. Stir in heavy cream or coconut milk to reach desired consistency then season with more salt and pepper to taste if desired.  Serve in warm bowls. Sprinkle the tops with pumpkin seeds, cranberries and garnish with chopped parsley or cilantro, if using.