Coconut Curry Ginger Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large Delicata squash2C. Vegetable Broth1 C. Coconut Milk1 C. Chopped onions2 Garlic Cloves1tsp Ground ginger1tsp Corainder1tbsp Curry Powder1tsp Thyme1tbsp brown sugarSalt and pepper to taste
Preheat oven to 350.
Peel squash, cut in half and scoop out seeds. Spray baking sheet with nonstick cooking spray and place squash cut side down. Bake at 350 until fork tender.
Meanwhile, heat vegetable broth, chopped garlic and onions to a boil.
Once squash is finished, add to boiling broth and vegetables. Add spices (ginger, thyme, curry, and coriander) and reduce to a simmer. Simmer for about 20 -30 minutes.
Add ingredients to a blender and blend until smooth. Return to pot and stir in coconut milk and brown sugar. Add salt and pepper to taste. The salt really brings out the individual spices.
Enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user DUCHESSVR.
Peel squash, cut in half and scoop out seeds. Spray baking sheet with nonstick cooking spray and place squash cut side down. Bake at 350 until fork tender.
Meanwhile, heat vegetable broth, chopped garlic and onions to a boil.
Once squash is finished, add to boiling broth and vegetables. Add spices (ginger, thyme, curry, and coriander) and reduce to a simmer. Simmer for about 20 -30 minutes.
Add ingredients to a blender and blend until smooth. Return to pot and stir in coconut milk and brown sugar. Add salt and pepper to taste. The salt really brings out the individual spices.
Enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user DUCHESSVR.
Nutritional Info Amount Per Serving
- Calories: 150.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 315.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 4.1 g
- Protein: 1.7 g
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