Indulge in the warm, comforting flavours of our Curried Coconut Squash Soup. This nourishing recipe combines roasted butternut squash, sautéed onions and apples, and a blend of aromatic spices for a truly satisfying experience. Simmered to perfection, the soup is then enhanced with creamy coconut milk, creating a velvety texture to delight your senses.

380g SERVINGS: 8-9 x 2 CUPS

Directions:
1) Roast 1 butternut squash (cut in half, remove seeds). Cover in vegetable oil, sprinkle with brown sugar, dash cinnamon, pinch nutmeg — bake face up at 375°F for 1 hr).

2) In large pot, sauté 1 chopped onion and 2 peeled and cubed apples in 1/4 C butter.

3) Add 8 C water and package contents; boil, then simmer covered for 30 mins (stir regularly), remove the flesh of squash from the rind and add cooked squash for additional 5 mins.

4) Add 2 tbsp brown sugar, 1 can coconut milk, then blend or purée.

Season with salt and pepper. Serve garnished with chopped nuts and sesame oil.

INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.

Shopping List:
- 1 butternut squash
- brown sugar (available at The Fancy Pantry)
- cinnamon (available at The Fancy Pantry)
- nutmeg (available at The Fancy Pantry)
- 1 chopped onion
- 2 peeled, cubed apple
- 1/4 C butter (available at The Fancy Pantry)
- 1 can of coconut milk (available at The Fancy Pantry)
Garnish with chopped nuts & sesame oil

Ingredients: Lentils (French, red), Bulgur (wheat), White rice, Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Dried carrot, Coconut (coconut, sulphites), Cashews, Garlic, Onion, Salt, Herbs, Spices.
May contain: Other tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats.