BUTTERNUT COCONUT CURRY SOUP

Name: BUTTERNUT COCONUT CURRY SOUP
Ingredients: 4 ½ cups or 2 pounds, 5 ounces roasted Butternut squash from 1 large or 2 medium Butternut squash; 12 ounces or 2 2/3 cups chopped white onions; 2 ½ cups stock, can use beef, chicken or vegetable; 1 cup white wine; 1 ½ teaspoons kosher salt; ¼ teaspoon ground white pepper; ¾ teaspoon Madras curry powder, divided; 1 (13.5 ounce) can of unsweetened coconut milk, not lite; ¼ cup Happiness Foods Sprouted Pumpkin Seeds, for garnish; Olive oil

happinessfoods.com

This golden butternut squash soup is both silky and satisfying. The texture comes from roasting the squash in the oven and finishing the soup in a pressure cooker.

View full recipe on happinessfoods.com

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Pressure cooker
Immersion blender
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Chef's knife
Cutting board
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Measuring cup
Measuring spoon

Ingredients

4 ½ cups or 2 pounds, 5 ounces roasted Butternut squash from 1 large or 2 medium Butternut squash
12 ounces or 2 2/3 cups chopped white onions
2 ½ cups stock, can use beef, chicken or vegetable
1 cup white wine
1 ½ teaspoons kosher salt
¼ teaspoon ground white pepper
¾ teaspoon Madras curry powder, divided
1 (13.5 ounce) can of unsweetened coconut milk, not lite
¼ cup Happiness Foods Sprouted Pumpkin Seeds, for garnish
Olive oil