Curried Butternut Squash Soup
So, I made this soup like two weeks ago. I feel like I've been holding out on you (or at least anyone who's been awesome enough to follow me over here.) For anyone who's new, luckily you didn't know what you're missing.
I was lucky enough to be given the opportunity to taste-test a few products from the great new line of Asian sauces from WorldFoods. I'm actually a part of the Maryland Fusion Taste Team which is made up of myself and five other MD bloggers. We're competing with some other state taste teams to come up with the most creative, inventive, delicious recipes. You can totally help by checking out WorldFoods on Facebook, Twitter and Pinterest, as well as liking any of the recipes made by a MD team blogger. I can assure all of the recipes we've made so far look incredible!
I personally, am seriously loving these WorldFoods sauces. First of all all the one's I've tried have been delicious and they all seem to be more on the subtly spicy side. The heat seems to grow as you eat, if that makes sense. I can also pronounce every single one of the ingredients.
From my experience with the Green Curry Sauce, I was confident enough to feature the Thai Red Curry Sauce prominently in a three ingredient soup.
- 1 jar WorldFoods Thai Red Curry Cooking Sauce
- About 1/2 of a 3 pound butternut squash, roasted (amount will depend on the size of your squash and the desired consistency of your soup)
- 1/2 to 1 cup of chicken or vegetable stock (again depending on the desired soup consistency)
- Salt to taste
- *Green Onions and Dried Coconut for garnish
All of your ingredients (minus the garnish) simply get added to your food processor or high speed blender and combined. It's really that easy. What you get is a sweet & spicy fall soup that's perfect for lunch with a side of hearty bread. The soup is best served hot, so if you're not indulging right away or you let the b-squash settle to room temperature before you blended it, make sure to heat it up on the stove or in the microwave.