Butternut Squash Curry Soup
What you need
How to prepare
Heat oil in saucepan set over medium heat; cook onions, curry powder, ginger, garlic, pepper and salt for 3 to 5 minutes or until tender. Stir in squash, chicken broth and 1 cup (250 mL) water; bring to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until squash is very tender.
Stir in BOOST Complete+ Oats and Flaxseed Vanilla Powder. Using hand blender, purée until smooth.
Return soup to simmer over medium heat. Stir in lime juice; cook for 1 to 2 minutes or until heated through.
Divide between 2 bowls. Drizzle with yogurt and sprinkle with cilantro before serving.
Change it up
Substitute sweet potato for butternut squash if desired.
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