Butternut Squash Soup with Cilantro Cream

 

I made a recipe from the WW magazine that I posted about the other day. It was super easy, minimal ingredients, and healthy.

Soup:

• 2 boxes of Gardennay Butternut squash soup
• 1 can light coconut milk
• 2 tsp red curry paste (next time I’d use more)

Cream:

• ff plain yogurt or sour cream
• cilantro (I used cilantro paste, found in the salad case)

This soup was delicious and the texture was smooth and creamy.

I served it with a delcious sammich. Grilled cheese made on the foreman grill with tomato, avocado and ham. Melty and delicious!