Curried Coconut-Squash Soup



Recipe is from a friend | Serves: 4 | Time: ~20 min.


Ingredients

1 tbsp curry powder

24 oz frozen cubed butternut #squash, thawed

2 cans light coconut milk

2 tsp ginger

1 tsp coconut aminos

Dash of salt

Dash of cayenne

1/4 cup lime juice

2 tbsp green onion (white and green parts)

1 serrano pepper, diced

1/2 cup peanuts

2 tbsp chopped cilantro


Instructions

Add the curry powder to a large soup pot and warm for 1 minute over low heat.


Add squash through cayenne. Bring to a simmer over medium heat for at least five minutes. Cover and cook on low for 10 minutes.


Add the lime, green onion, and serrano.


Ladle the soup out, and garnish with peanuts and cilantro.


Journal


Food & Drink

1 cold brew coffee

7 glasses of water

Egg white, spinach and salsa wrap

Leftovers

1 oat milk yoghurt

Crackers with peanut butter

Tonight's soup

White wine


Exercise

~5 miles of walking


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