Butternut Squash Soup with Garlic and Sun-Dried Tomato

 
 

Ingredients:

  • 1 Butternut Squash (cut in half and seeds removed)

  • 4 TBSP Joy’s Gourmet Garlic Spread with Sun-Dried Tomato

  • 4 oz Coconut Milk

  • 8 oz Chicken Broth

  • 8 oz Sour Cream

  • 4 TBSP Chopped Cilantro

  • 1 TBSP Curry Powder

  • 2 TSP of Salt

  • 1 TSP of Black Pepper

Directions:

Cut the Butternut squash in half.  Using a spoon, remove all the seeds.  Spread 1 tablespoon of the garlic spread on each half and bake on 350 for 40 minutes, until fork tender.  Let the squash cool down.  Scoop out the flesh with a spoon and place in food processor.  Add the rest of the ingredients and blend into smooth consistency.

Place the mixture in a pot on low heat for 15 minutes, until it comes to a boil.  You can always add broth if the soup become too thick.

Serve with fresh baked French baguettes with garlic sundried tomato spread.

4 – 6 servings.