Butternut Squash Soup

Prep Time

30 min



Print Recipe

Butternut Squash Soup

Ingredient List

4 lb                    Butternut squash, Large cubes

¼                      Cup Sunflower oil

1-2 Tbsp           The Thai Bird

¼ tsp                Cinnamon Dash Cumin

2 Tbs                Salt

½ tsp                Garlic powder

1 pz                  Orange, Juiced

1 can                Coconut milk, unsweetened

½ Cup              Pomegranate seed

Steps to Follow

  • Place the butternut squash in a med-large pt and cover with water and 1 Tbsp of salt.
  • Cook on high heat until the water boils and reduce heat to mid-low and cook for about20 min, until tender or fully cooked.
  • With a slotted spoon, transfer the cooked butternut squash into the blender. Reservede liquid just in case you need add some to adjust the texture.
  • Sprinkle cinnamon, cumin, garlic powder and salt into the blender, followed by theorange juice, The Thai Bird sauce and coconut milk.
  • Blend starting on low and continue to high for 1-2 min until smooth and creamy. If itis too thick, use the reserved liquid if you need to adjust the texture.
  • Serve in individual bowls topped off with pomegranate seeds. Enjoy it!
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