Chilled Coconut Butternut Squash Soup

Hot summer days and no time to cook.  This quick and easy soup will nourish you in a hurry with no sweating over the stove.

Chilled Coconut Butternut Squash Soup

For PDF copy of recipe, Chilled Coconut Butternut Squash Soup

Serves 2

Ingredients:

• 1 cup butternut squash, cooked
• 1 cup coconut milk (we used full fat)
• 1 cup water
• 1 tsp minced ginger
• ½ tsp red curry paste
• ½ tsp cinnamon
• ¼ tsp pepper
• pinch of salt

Directions:

1. Steam butternut squash or bake in oven. Let cool.
2. Add all ingredients to a blender. Blend until well mixed and creamy.
3. Store in refrigerator for a minimum of 1 hour before serving in a bowl or cup.
4. Enjoy with quinoa salad for added proten.