Most of us look forward to diving into a bowl of warm soup. This colorful curried butternut squash + carrot soup is exactly what you need in chilly weather. Made with 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 Atlantic 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
• 1½  pounds butternut squash peeled & cubed
• 1-pound carrots peeled & diced
• 1 teaspoon ground turmeric
• ½ teaspoon coriander
• ¼ teaspoon cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes
• 4 cups low sodium chicken stock or vegetable stock
• 1½ cups full-fat coconut milk
• Pumpkin seeds to garnish

Directions

For the Soup:

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

For the 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.)