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Curried Butternut Squash Soup


1 medium butternut squash cut into 1-inch cubes

2 cups vegetable broth

1 tsp salt

2 Tbsp Bittersweet Herb Farm Spices of India Seasoning

1 can of coconut milk

3-4 Tbsp canola oil


In a large saucepan add canola oil and Bittersweet Herb Farm Spices of India Seasoning.  Cook for about 1-2 minutes.  Add vegetable broth and salt.  Stir well.  Add cubed squash and bring to a boil.  Cook until squash is very tender.  Remove from heat and pour into a blender and blend until smooth.  You can also use an immersion blender.  Serve hot.

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1 comment

  • I ordered some of the harvest garden jars spices and hope the recipe for the Italian garden pasta soup is on the top as before. I have got your products at craft fairs in the past first time ordering on line. I want to give some of these as gifts. thank you. I enjoy your spices, and all the recipes I have done are very very good.

    Diana Gordon

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