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
- 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
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. Drizzle olive oil over squash.
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Bake 35 minutes until squash is soft; let coolfor 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. 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
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The content presented here is for your information only. It is not a substitute for professional medical advice, and it should not be used to diagnose or treat a health problem or disease. Please consult your healthcare provider if you have any questions or concerns.Source: “Tastefulventure Foodie Adventures,” 2015. Web. 25 Sept. 2017.