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.


Potato Leek Soup

Here is a great potato soup recipe that is fairly healthy.  I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese.  So this is a nice alternative that still has a great flavor.

Potato Leek Soup

via skinnytaste.com

Makes about 6 cups

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 large white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk (I used skim.)
  • salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
  • crumbled bacon (optional)

Wash leeks very carefully to remove all grit. Coarsely chop them when  washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste.  Top with bacon and serve.

Yum.