After roasting a buttercup squash for dinner on Thursday, I had about 3/4 squash left and decided soup would be the perfect use!
Buttercup squash tastes like a mixture between sweet potatoes and butternut squash- it’s SOOO yummy!
Buttercup Curry Soup
- 2 cups of scooped out buttercup squash
- 15 oz. light coconut milk
- 1 cup of low sodium chicken broth
- 1 tbsp. of curry powder
- 1 tsp. of agave nectar
- medium onion, diced
- 1 tsp. of extra virgin olive oil
Heat a medium saucepan, add the olive oil. Cook the onion for 4-6 minutes until translucent. Add the squash, coconut milk, curry powder, agave, and chicken stock. Bring to a boil. Let simmer 20 minutes. Let cool for 5 minutes and blend. Enjoy
I have been eating this all weekend! 
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