Coconut Curry Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Butternut Squash1 Can Coconut Milk2 Cups Chicken Broth1 tsp curry powderSalt and Pepper to taste
Cut a butternut squash in half.
Scoop out seeds.
Spray with olive oil cooking spray.
Roast flat side down at 400 for about 30 minutes.
Once it has cooled to where you can touch it, remove the skin by either scooping out the squash or by cutting off the skin.
Put squash in blender, blend with coconut milk until creamy.
Put mixture in a soup pot, add chicken stock and seasonings. Heat to desired temperature.
Serving Size: Makes 6 1Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIE40356.
Scoop out seeds.
Spray with olive oil cooking spray.
Roast flat side down at 400 for about 30 minutes.
Once it has cooled to where you can touch it, remove the skin by either scooping out the squash or by cutting off the skin.
Put squash in blender, blend with coconut milk until creamy.
Put mixture in a soup pot, add chicken stock and seasonings. Heat to desired temperature.
Serving Size: Makes 6 1Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIE40356.
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 223.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.0 g
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