Soups
Curried Coconut and Butternut Squash Soup
Makes about 6 cups
Curried Coconut and Butternut Squash Soup
Makes about 6 cups
The rich and bright flavors of this soup provide some sunshine on a cold winter’s day.
Nutritional information per serving (1 cup):Calories 293 (68% from fat)
carb. 20g
pro. 3g
fat 22g
sat. fat 17g
chol. 8mg
sod. 105mg
calc. 114mg
fiber 4g
carb. 20g
pro. 3g
fat 22g
sat. fat 17g
chol. 8mg
sod. 105mg
calc. 114mg
fiber 4g
Ingredients
- 1 tablespoon ghee or butter
- 1 small onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 1½-inch piece ginger, peeled and finely chopped
- 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 sodium
Preparation
- Put the ghee or butter into a large saucepan over medium/medium-low heat.
- Once the ghee/butter is hot, add the onion, jalapeño, ginger and garlic with the curry powder and salt.
- Heat until soft and fragrant, about 5 minutes.
- Stir in the butternut squash to coat evenly with the spices.
- Add the coconut milk and broth. Increase the heat so the liquid comes to a boil.
- Once boiling, reduce heat to maintain a steady simmer.
- When squash is soft, approximately 20 minutes, use hand blender to blend soup until completely smooth.
- Taste and adjust seasoning accordingly.
