Butternut Squash Soup

Ingredients:

• 1 butternut squash

• ½ onion, chopped

• 2 cups chicken or bone broth

• ½ cups coconut milk powder (optional)

• 1 parmesan cheese, for serving (optional)

• 1 olive oil or truffle oil, for serving (optional)

• 1 stick pack of Queen Curry from Signe’s Spices

Directions

1. Roast the squash: Preheat oven to 375°F. Cut both ends off the squash, slice diagonally, and remove seeds. Place flesh-side down on a baking sheet and roast for 35–40 minutes until fork-tender.

2. Blend: Add half the roasted squash (no need to peel!) to a blender along with ½ onion, chopped, 1 Queen Curry seasoning packet, and 2 cups chicken or bone broth. Add ½ cup coconut milk powder (optional) if using. Blend until smooth, adding more broth to reach your desired consistency.

3. Serve: Ladle into bowls and top with a swirl of 1 olive oil or truffle oil, for serving (optional), salt and pepper, and a sprinkle of 1 parmesan cheese, for serving (optional) if desired. Serve with crusty bread or crackers.

4. Save the rest: Let the other half of the squash cool, then freeze it for a future batch of soup.

Notes:

• No peeling needed: The skin blends right in!
• Freezer tip: The second half of the squash freezes beautifully for a future pot of soup.

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