Curried Butternut Squash Soup
photo by waterbaby09
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 14.79 ml olive oil
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1360.77 g butternut squash
- 946.36 ml vegetable stock
- 14.79 ml curry powder, plus more, to taste
- 1.23 ml salt, plus more, to taste
- 382.71 g can low-fat coconut milk
- 29.57 ml plain low-fat yogurt (for garnish)
- 30 butternut squash seeds, toasted
directions
- 1. Heat olive oil over medium heat in a 6-quart stockpot.
- 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
- 3. Add the butternut squash, vegetable stock, curry powder and salt.
- 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
- 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
- 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
- 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
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