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Happy Fish Butternut Squash & Carrot Soup

5/5

Recipe courtesy of MODEST MARCE.

Fall is soup season! Most of us look forward to diving into a bowl of warm soup on a cozy autumn day. This colorful curried butternut squash + carrot soup is exactly what you need in chilly weather. Made with our Happy Fish salmon bites, it’s warm, seasonal and flavorful. You can serve the fish on top as a garnish or on the side for protein.

Ingredients

  • 1 package of Salmon Happy Fish
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 medium onion, finely chopped
  • Salt & pepper, to taste
  • 1 1/2 pounds butternut squash, peeled & cubed
  • 1 pound carrots, peeled & diced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • 4 cups low sodium chicken stock (or vegetable stock)
  • 1 1/2 cups full-fat coconut milk
  • Pumpkin seeds, to garnish

Instructions

For the Soup:

  1. In a large pot over medium heat add the oil, garlic, ginger & onion. Season with salt & pepper. Sauté until the onion begins to turn translucent, about 5 minutes.
  2. Add the butternut squash & carrots. Cook until softened, about 10 minutes. Season with turmeric, coriander, cumin, cinnamon, nutmeg & red pepper flakes.
  3. Pour in the chicken stock & bring to a boil. Reduce mixture to a gentle simmer, cover with lid & cook for 45 minutes.
  4. Using an immersible hand blender, add the coconut milk & puree the soup until smooth.
  5. Cook for an additional 15 minutes. ladle into bowls, top with pumpkin seeds & a Happy Fish!

Pan-Seared Happy Fish

    1. Heat 2 tsp. olive oil in skillet over medium-high heat.
    2. Place frozen Happy Fish in skillet. Cook for 3-4 minutes per side. (Note: Prepare Happy Fish from frozen. Do not thaw prior to cooking.)

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- 3 Ingredients
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