Coconut Curry Butternut Squash Soup

Another delicious soup to enjoy in the cold weather! We aren’t butternut squash fans, but this soup was a winner!

Coconut Curry Butternut Squash Soup
via skinnytaste.com

1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste

Bake butternut squash at 350 for about an hour after cutting in half and scooping out the seeds. After it is cooked all the way through, peel skin off and cut into chunks. Or you can cheat and buy frozen butternut squash already chopped and peeled.
Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro…or bacon and plain yogurt.

About these ads

One Comment on “Coconut Curry Butternut Squash Soup”

  1. Karen says:

    A delicious sounding soup. Have a wonderful Christmas.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.