Recipe courtesy of Turner Broadcasting System
Coconut Curried Butternut Squash Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 215 calorie
- Total Fat
- 12.8 grams
- Saturated Fat
- 9.4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 927 milligrams
- Carbohydrates
- 26.2 grams
- Dietary Fiber
- 5.4 grams
- Protein
- 4.2 grams
- Sugar
- 6.7 grams
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 10 min
Ingredients
1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt, optional
Pinch ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 teaspoon curry powder
3 cloves garlic, minced
1/2 small onion, diced
2 cups unsalted chicken broth
6 fluid ounces coconut milk
1 tablespoon fresh flat-leaf parsley leaves, 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.