Thursday, August 30, 2012

Easy Coconut Squash Curry Soup

I just made the best soup ever. I was in the mood for something new and exciting--I just couldn't bear facing another spaghetti dinner--so I looked at several recipes online and got some ideas and came up with this recipe myself. It was sooooo yummy. I'm definitely going to have to make it again. And again and again...

1 bag of 10 oz. frozen butternut squash
1 onion (cut into fourths)
1 can garbanzo beans
3/4 cup coconut milk
3-4 cloves garlic (or 1 teaspoon garlic powder)
1 teaspoon Spike (or use vegetable broth instead of water if you don't have Spike)
1 teaspoon curry powder
salt and pepper to taste

Blend squash, onion, beans and garlic together in a cup and a half water until smooth. Add spices and simmer for about twenty minutes. Serves four. Enjoy.