|
A flavorful balance of tumultuousness and tranquility...a very lively, bold, and exciting blend of freshness, color and aromatics infused with a peaceful, deliciously divine satisfaction! OR, to put it simply, “This is good stuff”! Kaffir Lime Leaves, Cilantro, Holy Basil, Lemon Grass, Garlic, Sea salt, Ginger, Coriander, Black Pepper, Galaangal, Turmeric, White Pepper, Red Chili Flakes, Green Stevia Leaf, and a bit of Cayenne. |
| CREAMY, DREAMY, SUPER-EASY THAI BUTTERNUT SQUASH SOUP |
Roast 1 large Butternut Squash by cutting it in half and placing it face down in 1/4 inch of water in a baking dish and baking it for 35 minutes at 375. Mince and sauté 3 shallots in 1 TBSP butter 'til translucent. Throw the shallots into a large soup pot and add: 1 and 1/2 TBSP Barbara J’s Organic Transcendental Thai Herb and Spice Seasoning. Stir for a minute or two and then add: 1 and 1/2 TBSP Better than Boullion (chicken) mixed with 4 cups of water OR 2 cans (14 oz.) reduced salt Chicken Broth then add: 1 14oz. can Coconut Milk. Scoop out roasted squash and add to soup after blending. Let simmer for 5-10 minutes and serve. |
