Jenha's Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium butternut squash (yield 3 cups cooked)2 cups Campbell's Low-Sodium Chicken Broth1/2 cup hot water1 tbsp extra-virgin olive oil1 tsp VE Madras Curry 1/2 tsp VE 3 Onion Dip Mix1 tbsp Grace creamed coconut (shaved)VE Black Pepper (to taste)Light sour cream, if desired
1. Cut squash in half, remove seeds and brush with extra-virgin olive oil. Place in baking dish and bake at 350* for 45 mins (or until tender), scoop squash out of shell.
2. In a medium saucepan, mix 1 tbsp of creamed coconut with hot water until well combined (coconut will melt into hot water).
3. Add baked squash, chicken broth, VE Madras Curry and VE 3 Onion Dip Mix to saucepan and simmer for 15 mins.
4. Blend with immersion blender until smooth.
Garnish with light sour cream, and VE Black Pepper, if desired.
Note - If you don't have Victorian Epicure ingredients, you can substitute any regular Indian curry powder for the VE Madras Curry and chopped white onion for the VE 3 Onion Dip Mix.
Serving Size: Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENIQUOIS.
2. In a medium saucepan, mix 1 tbsp of creamed coconut with hot water until well combined (coconut will melt into hot water).
3. Add baked squash, chicken broth, VE Madras Curry and VE 3 Onion Dip Mix to saucepan and simmer for 15 mins.
4. Blend with immersion blender until smooth.
Garnish with light sour cream, and VE Black Pepper, if desired.
Note - If you don't have Victorian Epicure ingredients, you can substitute any regular Indian curry powder for the VE Madras Curry and chopped white onion for the VE 3 Onion Dip Mix.
Serving Size: Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENIQUOIS.
Nutritional Info Amount Per Serving
- Calories: 77.2
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 208.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.1 g
- Protein: 2.0 g
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