Coconut Curry Butternut Squash Soup

Makes 1.5 quarts

3 Tbsp vegetable oil

1 Tablespoon minced ginger

5 chopped scallions, white and green part separated

2 cloves garlic, minced

1 small butternut squash, diced and roasted (about 3 cups)

2 teaspoons Pro Seasoning All Purpose

1 1/2 Tbsp garam masala or curry powder

1 14-ounce can light coconut milk

4 cups vegetable or chicken stock

¼ cup chopped fresh cilantro

Method of Prep

Preheat a 3 quart pot over medium low heat. Add oil to pan and preheat. Add white part of the scallion, ginger, and garlic. Cook for 30 seconds. Add curry seasoning and toast until fragrant. Add roasted butternut squash, coconut milk and vegetable stock. Bring to a boil, reduce to simmer and cook for 15 minutes, stirring frequently. Puree soup using and immersion blender or high-speed blender, such as a vitamix. Season to taste with Pro Seasoning All Purpose and garnish with cilantro and green part of the scallion.

Pro Seasoning

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