Tapped in Wellness

Name: Curry Squash and Plantain Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: International
Ingredients: Organic White Onion; McCormick® Ground Mustard; SIGNATURE SELECTS Tomoto Paste, Product; Hot House Red Bell Peppers; El Guapo Garlic Powder; Morton & Bassett Spices Curry, Organic; Organic Red Onion Bag; Elephant Garlic; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; O Organics Coconut Milk, Organic, Light; McCormick Gourmet™ Organic Ground Coriander; Green Bell Pepper; Morton Iodized Salt, 26 Ounce; Organic Butternut Squash; Plantain; Organic Tomatoes On The Vine; Kitchen Basics Unsalted Vegetable Stock; Jalapeno Jack And Jill

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Curry Squash and Plantain Soup

Serves 415 mins prep40 mins cook

A hearty vegan soup made with butternut squash, plantains, and a blend of flavorful spices, perfect for autumn. This nourishing soup combines roasted vegetables with coconut milk and veggie stock to create a comforting dish.

0 servings

What you need

white onion

tbsp ground mustard

tbsp tomato paste

red bell pepper

tbsp garlic powder

tbsp curry powder

red onion

garlic

tbsp ground ginger

pepper

can coconut milk

McCormick Gourmet™ Organic Ground Coriander

tbsp ground coriander

tsp salt

cup vegetable stock

Instructions

1: Preheat oven to 400°F.

2: Roughly chop all veggies and transfer to a parchment-lined baking tray.

3: Add oil to cover veggies, then add spices, tossing together to coat fully.

4: Roast for 35-40 minutes or until slightly charred and cooked through.

5: Transfer to a large pot and add remaining ingredients.

6: Blend with immersion blender until desired consistency is reached.

7: Serve and enjoy.

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