Curried Coconut Squash Soup Mix

Directions:

1) Roast 1 butternut squash (cut in half, remove seeds). Cover in vegetable oil, sprinkle with brown sugar, dash cinnamon, pinch nutmeg — bake face up at 375°F for 1 hr).

2) In large pot, sauté 1 chopped onion and 2 peeled and cubed apples in 1/4 C butter.

3) Add 8 C water and package contents; boil, then simmer covered for 30 mins (stir regularly), remove the flesh of squash from the rind and add cooked squash for additional 5 mins.

4) Add 2 tbsp brown sugar, 1 can coconut milk, then blend or purée.

Season with salt and pepper. Serve garnished with chopped nuts and sesame oil.

INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.

Not available at this time.

Shopping List

- 1 butternut squash
- brown sugar
- cinnamon
- nutmeg
- 1 chopped onion
- 2 peeled, cubed apple
- 1/4 C butter
- 1 can of coconut milk

Garnish with chopped nuts & sesame oil

Ingredients: Lentils (French, red), Bulgur (wheat), White rice, Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Dried carrot, Coconut (coconut, sulphites), Cashews, Garlic, Onion, Salt, Herbs, Spices.

May contain: Other tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats.

Currently Shipping to: All Provinces in Canada, Northwest Territories, Nunavut and the Yukon.

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