Soups

Curried Butternut Squash Soup

Makes about 4 cups

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Curried Butternut Squash Soup

Makes about 4 cups

Nutritional information per serving (1 cup): Calories 293 (68% from fat)
carb. 20g
pro. 3g
fat 22g
sat. fat 17g
Col. 8mg
sod. 105mg
calc. 114mg
fiber 4gVegetarian
Gluten Free
  1. Curried Butternut Squash Soup-1
  1. Curried Butternut Squash Soup-1

Ingredients

  • 1 small onion, cut into 1-inch pieces
  • 1 small jalapeño, seeded
  • ½-inch piece ginger, peeled
  • 1 garlic clove
  • 1 tablespoon ghee or butter
  • 1 tablespoon curry powder
  • ¼ teaspoon kosher salt
  • 1½ to 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
  • 1 can (13.5 ounces) coconut milk

Preparation

  1. 1. Insert Metal Chopping Blade. Add onion and seeded jalapeño, each cut into 1-inch pieces, ½-inch peeled ginger and garlic clove to the work bowl.
  2. 2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
  3. 3. Scrape down the sides of the work bowl and add the tablespoon of ghee or butter with tablespoon curry powder and ¼ teaspoon salt.
  4. 4. Secure the Cooking Lid with Steam Cap removed. The cooking time is set to 8 minutes on 275°F on Speed 2.
  5. 5. Add 4 cups butternut squash, cut into 1-inch pieces and can of coconut milk. Secure the Cooking Lid with Steam Cap in place.
  6. 6. The cooking time is set for 30 minutes at 205°F on Speed 1.
  7. 7. Vegetables should be soft. The processor is set to purée for 45 seconds on Speed 12 until smooth.

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Curried Coconut and Butternut Squash Soup

The rich and bright flavors of this soup provide some sunshine on a cold winter’s day.

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