BUTTERNUT SQUASH & COCONUT CURRY SOUP

BUTTERNUT SQUASH & COCONUT CURRY SOUP

Serves 6

• 1 16-oz package frozen butternut squash puree
• 2 cup frozen peas
• 1 container  Maya Kaimal Coconut Curry 
• 1  1/2 cup water
• 2 tablespoons chopped, fresh cilantro (optional)
• Curry Leaf and Mustard Seed Tarka (optional)

• Combine the squash puree, Maya Kaimal 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.

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