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.