Thai Butternut Squash Soup

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

RESTING TIME: -

TOTAL TIME: 20 MINUTES

SERVING: 4

INGREDIENTS

• 1 box of Butternut Squash Soup ( I prefer Pacific Creamy Butternut Squash Soup)

• 1 teaspoon ginger

• 1 - 2 tablespoon red curry

• 1/4 teaspoon cayenne pepper

• 1 teaspoon cumin

• 1/4 cup coconut milk drizzled on top

• 2 tablespoons heavy cream

TOPPINGS (OPTIONAL):

• fresh basil

• roasted peanuts- chopped

• fresh cilantro

INSTRUCTIONS

1. Pour soup in a medium saucepan and heat up.

2. Add in the rest of the ingredients, except coconut milk & heavy, and stir until hot.

3. In a separate bowl mix coconut milk & heavy cream until thick - if it's still not thick enough, for your liking, add more heavy cream!

4. Ladle the soup into a bowl and add coconut milk mixture

5. Serve hot & maybe with a grilled cheese!

Notes

- I sprinkle on some more curry powder at the end

-I like basil in all my Thai food so I added that at the end of my soup.