A simple twist on classic butternut squash soup infused with a pop of curry and beautiful garnish of coconut milk, crispy fried onions and cilantro.
Ingredients
Procedure
Prep
- Place soup pouch in large stockpot; add enough water to cover. Bring to boil. Cook until product reaches 180°F (80°C).
- Drain water and transfer soup base to stockpot. Discard plastic pouch.
- Whisk Curry Powder into hot soup base. Hold warm for service.
Service
- For each serving, ladle soup into warm bowl. Garnish with coconut milk, Crispy Fried Onions and cilantro.
