Recipe: Butternut Curry Soup

This is the perfect soup to brighten up a cold, dark winter day.  It feels and tastes just as rich as other creamy soups, but we actually lightened it up quite a bit by using our SOL Sunflower Beverage instead of heavy cream.  




2.5 lbs butternut squash (peeled & cut into 2-inch pieces)

1 cup onion, chopped

1/4  cup cilantro

1/4 cup unsweetened coconut flakes, toasted

2 small red chiles, thinly sliced

13.5 oz SOL Unsweetened Sunflower Beverage

3 cups chicken stock

4 teaspoons red curry paste

1.5 Tablespoons lime juice (fresh)

4 teaspoons canola oil

3/4 teaspoons kosher salt

*Yields 8 servings


1.) Preheat oven to 4500.  Drizzle cubed squash with 1 Tbsp canola oil and sprinkle with 1/4 tsp salt, and mix together in a bowl. Put squash on a baking sheet lined with parchment paper and bake in oven for 35 minutes, or until it turns a golden-brown color.

2.) Heat 1 tsp canola oil in large saucepan over medium heat. Once oil is heated, cook onion in the saucepan for about 5 minutes (stir occasionally).  Add squash, chicken stock, and curry paste to the pan.  Sprinkle mixture with 1/2 teaspoon salt, and bring to a boil.  Reduce heat and let ingredients simmer for about 15 minutes (stir occasionally).  Remove pan from heat, and stir in lime juice and SOL Sunflower Beverage.  Let sit for 15 minutes.

3.) Place half of the mixture into a blender or food processor and blend until smooth. Pour the soup into a bowl.

4.) Repeat step 3, and divide soup among 8 bowls. Add toppings as desired. Suggestions: chile slices, chopped cilantro, coconut flakes. 


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