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
- 1tablespoon ghee or butter
- 1small onion, finely chopped
- 1small jalapeño, seeded and finely
- chopped
- 1½-inch piece ginger, peeled and finely
- chopped
- 1garlic clove, finely chopped
- 1tablespoon curry powder
- ¼teaspoon kosher salt
- 4cups butternut squash, cut into 1-inch
- cubes (about 2 pounds of squash)
- 1can (13.5 ounces) coconut milk
- 2cups chicken broth, may use low
- sodium
Preparation
- 1. 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.
- 2. Stir in the butternut squash to coat evenly
- with the spices.
- 3. 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.
- 4. Taste and adjust seasoning accordingly
