Curried Carrot and Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1Tbsp oil (I use grapeseed) * 1 onion, chopped (I use a small one) * 2 cans (24 oz) broth (I used chicken, but veggie would be just as good) * 5 carrots, washed and chopped * large acorn squash, or 2 small ones (over 2lbs, before cooking) * 2/3 cup coconut milk (was a leftover from a recipe that called for 1 cup, instead of 1 can) * A large clove of garlic, or maybe more :) * 2 Tbsp curry powder (less if you're anti-spice) * dash of cayenne * 1 tsp fresh ginger, ground up
Baking acorn squash until it's soft is covered here: https://noteatingoutinny.com/2009/10/21/coconut-curry-butternut-squash-soup/ - Do the baking and cooling part, pull off the skin, chop it , and set aside.
In a large pot, cook the onion in the oil, add garlic a bit later, and cook until both are soft. (I always have to add a couple of splashes of water during this step, to keep it from drying out or burning, but that might be that I'm using too little oil.) Add in the carrots, broth, squash, coconut milk, curry, ginger, and cayenne. Bring to a boil, then decrease the heat and simmer until the carrots are soft.
I hear an immersion blender is great, but I just have the normal kind. It took two batches to blend this whole pot of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user DYSLEXICALCAPA.
In a large pot, cook the onion in the oil, add garlic a bit later, and cook until both are soft. (I always have to add a couple of splashes of water during this step, to keep it from drying out or burning, but that might be that I'm using too little oil.) Add in the carrots, broth, squash, coconut milk, curry, ginger, and cayenne. Bring to a boil, then decrease the heat and simmer until the carrots are soft.
I hear an immersion blender is great, but I just have the normal kind. It took two batches to blend this whole pot of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user DYSLEXICALCAPA.
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 6.6 g
- Cholesterol: 5.0 mg
- Sodium: 1,021.4 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 6.8 g
- Protein: 4.1 g
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