kb0426 Posted October 6, 2012 Share Posted October 6, 2012 I hesitate to call this a recipe. I just had to share because it was just.so.good! I had leftover pureed butternut squash in the refrigerator. Wanting a quick soup, I heated the squash, added 1/2 can coconut milk and red curry paste. It stayed really thick and I loved it this way, but I can also see thinning it with a bit of chicken stock. I have to say; I adore cooking and the whole30 has opened my eyes to so many food combinations I never considered before! Link to comment Share on other sites More sharing options...
zippy773 Posted October 10, 2012 Share Posted October 10, 2012 Oh my gosh that looks fabulous! If you like the sweet/savory combo, try this one: http://theclothesmakethegirl.blogspot.com/2009/11/eat-your-vegetables-butternut-squash.html I usually have a jar of that spice mix around in my kitchen. It's very tasty! Link to comment Share on other sites More sharing options...
Susan W Posted October 11, 2012 Share Posted October 11, 2012 YUM on both of those! Link to comment Share on other sites More sharing options...
kb0426 Posted October 11, 2012 Author Share Posted October 11, 2012 I am SO mixing up that spice blend this weekend, and have a big fat butternut squash just begging for it! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.