Coconut Curry Butternut Squash Soup
Fall is a perfect time to make a pot of comforting soup. And it’s a chance to use nutritious butternut squash—full of vitamins A and C to fight off that inescapable winter cold.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4
Ingredients
1 butternut squash
½ cup chopped sweet onions
4 cloves minced garlic
1 Tablespoon ginger powder
1 Tablespoon curry powder
2 tsp dried thyme
Dash of red pepper flakes
2 tsp ground nutmeg
1 tsp sea salt
1 tsp pepper
2 tsp ground turmeric
1 can light coconut milk
¼ cup olive oil
Instructions
- Preheat oven to 425 F.
- Wash and cut the skin off of the squash. Cut squash in half and scoop out the seeds. Chop squash into 1-inch pieces. Place parchment paper over baking pan.
- Add squash, onion, and garlic to the pan. Sprinkle all seasonings evenly over squash mixture. Drizzle olive oil over squash mixture.
- Bake 35 minutes until squash is soft; let cool for 5 minutes.
- Add baked squash mixture and coconut milk to blender or food processor; blend until smooth.
- Pour mixture into medium saucepan and heat over medium heat for 3-5 minutes or until warm. Enjoy!
Note: You can spice this up as much as you like by adding more curry powder or red pepper flakes.
Nutrition Facts: Calories: 285; Cholesterol: 0 mg; Sodium: 611 mg; Carbohydrate: 22.7 g; Protein: 2.2 g
Related:Squash Your Doubts About These Nutrient-Dense Fall Veggies
Source: “Tastefulventure Foodie Adventures,” 2015. Web. 25 Sept. 2017.