1 16-oz package frozen butternut squash puree
¼ cup peas, frozen
1 15-oz container Maya Kaimal Coconut Curry
1 cup water
2 tablespoons fresh cilantro, chopped (optional)
1. Combine all ingredients except for cilantro in a pot over low heat. Cover and allow to cook until squash is fully thawed and hot.
2. Stir thoroughly to be sure there are no lumps.
3. Season with salt to taste.
4. Spoon into soup bowls and garnish with optional cilantro.