Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 Butternut squash roasted till soft (I microwaved mine it took about 10 minutes)1 small onion chopped1 carrot shreded2 tsp minced garlic2 tbls curry powder1 tbls garam massala1 tbls butter, salted1/4 cup flour1 1/2 cup water2 cups 1% milk1 - Can Coconut milk (I used Lite Coconut Milk but there was no option for this in the foods and the can was thrown away)1 Lime - juiced2 Tbls fresh Basil chopped
Roast or Microwave butternut squash until tender (seeds removed prior to cooking). Scoop out squash and set aside. Saute onions, carrot in butter until tender, add minced garlic saute another minute (if onions and carrots become to dry while being saute'd add a little water). Add curry and garam massala stir in and mixture becomes fragrant. Add squash stirring quickly over medium high heat. Add flour stir in. Mix I cup of water. Remove from heat and puree squash mixture in food processor until smooth. Transfer back to soup pot, add remaining milk and water and cook until thoroughly heated. Once soup is heated add coconut milk, basil, and lime juice.
Serving Size: 5 servings
Number of Servings: 1
Recipe submitted by SparkPeople user PINKUMBRELLAS.
Serving Size: 5 servings
Number of Servings: 1
Recipe submitted by SparkPeople user PINKUMBRELLAS.
Nutritional Info Amount Per Serving
- Calories: 875.9
- Total Fat: 29.1 g
- Cholesterol: 54.9 mg
- Sodium: 441.4 mg
- Total Carbs: 129.6 g
- Dietary Fiber: 20.8 g
- Protein: 36.3 g
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