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
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.