Thai Red Curry Butternut Squash Soup

Sweet, savory and seasonal butternut squash pairs perfectly with vibrant Thai red curry resulting in a creamy, flavorful and light soup that will certainly warm your palate. This soup pairs very well with an Asian crushed sesame soy cucumber salad. Ingredients  Magic “Be Well’ broth, butternut squash, onions, coconut milk, carrots, olive oil, red curry paste, salt. Garnishing options Roasted peanuts, cilantro or rice. Helpful Tips Add some vegetable broth or coconut milk when reheating if a thinner soup is desired. Freezing Instructions This soup is best enjoyed fresh however it will freeze well up to 3 to 4 months. Potential Allergens There are no allergens contained in the soup.