Curry Butternut Soup

Roasted butternut squash and carrots blend together with coconut milk to make a silky smooth soup full of curry flavor.

3 cups butternut squash, chopped
1 cup carrots, chopped
2 Tbsp coconut oil
1½ Tbsp yellow curry powder
2 Tbsp dried chives
1 tsp cumin
¼ tsp ground cinnamon
¼ tsp salt
pinch of black pepper
¼ tsp red pepper flakes (optional)
½ 14 oz can light coconut milk
1 cup water (plus any extra so that the soup is your desired consistency.)

View the full recipe at Treble in the Kitchen →