Coconut Curried Butternut Squash Soup
2
People talking
© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
- Ready In:
- 1hr 40mins
- Serves:
- Units:
2
People talking
ingredients
- 1 small butternut squash, halved and seeded (about 1 1/2 pounds)
- 2 teaspoons olive oil
- 1 teaspoon salt (optional)
- 1 pinch ground black pepper
- 1⁄2 cup diced carrot
- 1⁄2 cup diced celery
- 1⁄2 teaspoon curry powder
- 3 garlic cloves, minced
- 1⁄2 small onion, diced
- 2 cups unsalted chicken stock
- 6 fluid ounces coconut milk
- 1 tablespoon fresh flat leaf parsley, chopped
directions
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
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RECIPE MADE WITH LOVE BY
@Turner Broadcasting
Contributor
@Turner Broadcasting
Contributor
"© 2014 Turner Broadcasting System, Inc. All rights reserved.
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron."
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My goodness!! This was an absolutely amazing soup! I was a little skeptical about the butternut squash, but it turned out to be a delicious soup. It had this Indian curry flavor. My kids suggested that we make some basmati rice and pour the soup over it next time. I added a hint of Garam Masala spice, just to add to the Indian flavor. Thanks again for the recipe. We will be making this soup over and over again!!Reply
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© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
