Sri Lankan Curried Squash Soup

(makes 1 qt. soup, 15 minutes if you have curried squash on hand)

Let’s say you made a big batch of curried squash, and you eat it for a meal or two, and you still have a fair bit left, and you feel like a change. That’s the perfect time to turn your curry into soup! This also freezes well, if you’d like to make a big batch for a rainy day.

1/2 batch of Sri Lankan curried squash (recipe here).
2 c. vegetable broth

roasted cashews, sultanas, and pepitas for topping, optional

1. Combine curried squash and vegetable broth in a pot and simmer 10-15 minutes, until well blended. Taste and adjust seasonings; you may want a little more salt, pepper, or lime.

2. You can just serve it as is, homestyle, but a nice option is to blend the soup to smoothness (an immersion stick blender makes it easy; be careful if transferring hot soup into a blender).

3. Serve hot, topped with roasted cashews, sultanas, and pepitas (pumpkin seeds).

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