Curried Butternut Squash Soup

 

¼ C. dried chopped Onion

2 T. dried Celery

½ C. dried diced Carrot

¾ tsp. Salt

¼ tsp. Garlic Powder

1 ½ tsp. Curry Powder

¼ tsp. Cumin

¼ tsp. Ginger

¼ tsp. Chili Powder

1 ½ C. Freeze Dried Butternut Squash

½ C. dried Red Bell Pepper

1 can coconut Milk

EVOO, optional

 

Add onion, celery, carrot, seasonings and 4 C. of water to soup pan. Bring to a boil and simmer 15 minutes over low heat. Add squash and red pepper. Simmer another 10 minutes. Mash with potato masher (alternatively, can blend smooth in blender or food processor, then return to pan). Add coconut milk. Stir and let sit 5 minutes, then serve with a drizzle of EVOO on top, if desired.