Butternut squash soupSubmitted by: LOSEIT1912
4 cups butternut squash cubed
q small red onion
1 tbsp curry powder
1 Tbsp olive oil
32 oz chicken broth
14 oz coconut milk
1 15 oz can garbanzo beans (chickpeas) rinsed and drained
1/3 cup dried apricots, snipped
1 tsp olive oil
fresh cilantro leaves
1. Preheat oven to 425 % F
In shallow roasting pan, toss squash and onion with curry powder and the 1 TBSP olive oil.
Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350% F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans and apricots. Bring to boiling, reduce heat. Simmer, covered, q0 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover. Prcess or blend until smooth Return to Dutch Oven, heat through.
3. Serve. Top with snipped cilantro. May also add 1 cup half and half or heavy cream at the last
Number of Servings: 6
Recipe submitted by SparkPeople user LOSEIT1912.