Butternut Squash & Curry Soup


1 butternut squash
1-12 oz jar of Dr. Foo’s Thai Red Curry Sauce
½ cup of chicken or vegetable stock
Salted pumpkin seeds to taste for garnish
Olive oil
Salt and pepper to taste


Roast butternut squash in 400 degrees oven for 1 hour or until fork tender. Remove from oven and scoop out squash from skin and place in blender. Add Dr. Foo’s Thai Red Curry Sauce, chicken or vegetable stock and blend until completely smooth. Pour in soup pot and bring to simmer for 15 min. Serve and drizzle olive oil and garnish with salted pumpkin seeds.

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