Butternut Squash & Coconut Curry Soup
Serves 4
- 1 16-oz package frozen butternut squash puree
- ¼ cup frozen peas
- 1 container* Maya Kaimal Coconut Curry
- 1 cup water
- 2 tablespoons chopped, fresh cilantro (optional)
- Curry Leaf and Mustard Seed Tarka (optional)
- Combine the squash puree, Coconut Curry and water in a soup pot. Cook over low heat, stirring occasionally, until the mixture is thoroughly hot.
- Season with salt to taste.
- Ladle into soup bowls. If you like, garnish with the chopped, fresh cilantro or with Curry Leaf and Mustard Seed Tarka.
* If using our 30 oz. Costco container, use about half.