The butternut squash in this soup can be prepared up to 3 days in advance and stored in
the fridge to make dinner prep extra easy when you’re in a time crunch. If the squash is cold before you put it into the blender, add an extra minute to the Soup function to guarantee a
1 tablespoons butter or ghee*
½ small onion, cut into 1-inch pieces
2 garlic cloves, finely chopped
¼ to ½ jalapeño, seeded and cut into ½-inch pieces
1-inch piece fresh ginger, peeled and finely chopped
½ teaspoon kosher salt, divided
1 tablespoon curry powder
small roasted butternut squash, about 1 pound, see note below
½ cup coconut milk
1 cup chicken broth, low sodium
Nutritional information per serving (about 1 cup):
Calories 139 (54% from fat) / Carb. 15g / Pro. 3g / Fat 9g / Sat. Fat 7g / Chol. 8mg
Sod.298mg / Calc. 56mg / Fiber 2g
In a medium skillet, heat the butter or ghee over medium heat. Once hot, add the onion, garlic, jalapeño, ginger and ¼ teaspoon of the salt. Cook vegetables until soft and fragrant, about 5 minutes. Add curry powder and stir; cook until fragrant, about 1 minute.
Put the softened vegetables into the blender jar. Scoop out the roasted
butternut squash and add to blender jar with the softened vegetables. Add the coconut milk, chicken broth and remaining salt. Secure lid.
Select the Soup function and press Start.
When soup has finished blending, carefully remove lid—soup will be hot. Taste and adjust seasoning as desired.
Ghee is an Indian clarified butter found in the specialty food section of
supermarkets or health food stores.
How to roast butternut squash: Preheat oven to 425ºF. Cut butternut squash in half lengthwise and scoop out and discard the seeds. Drizzle 1 to 2 teaspoons of olive oil onto the flesh of the butternut squash and then sprinkle with ¼ teaspoon kosher salt and ¹∕8 teaspoon freshly ground pepper. On an aluminum foil-lined pan, place butternut squash flesh-side down. When oven is hot, roast squash until skin can be easily pierced with a knife, about 35 minutes.
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