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Butternut Squash Red Curry Soup


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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!

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