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 hot temperature.
1 tablespoon ghee or butter
1 small onion, finely chopped
1 small jalapeño, seeded and finely
1 ½-inch piece ginger, peeled and finely
1 garlic clove, finely chopped
1 tablespoon curry powder
¼ teaspoon kosher salt
4 cups butternut squash, cut into 1-inch
cubes (about 2 pounds of squash)
1 can (13.5 ounces) coconut milk
2 cups chicken broth, may use low
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
1. 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.
2. 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.
3. Select the Soup function and press Start.
4. When soup has finished blending, carefully remove lid—soup will be hot. Taste and adjust seasoning as desired.
How to roast butternut squash:
1. Preheat oven to 425ºF. Cut butternut squash in half lengthwise and scoop out and discard the seeds.
2. 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.
3. 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.