Roasted Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cups roasted butter nut squash or a 3-4 pound squash1/4 c coconut oil2 tbsp minced ginger2 tbsp minced garlic1/3 c minced shallot4 cups vegetable stock1/2 cup chopped dehydrated apples2 tbsp curry powder1/2 tsp pumpkin spice mix1/4 tsp cayenne or to taste1/2 tsp turmeric1 can coconut milk1/3 cup brown sugar2 tbsp tamarind pulp*Salt to taste.
Roast squash in 350 oven face down on lined baking sheet until easily pierced with a knife. Let cool then scrape out flesh. In a soup pot, saute shallots in coconut oil until soft but not brown. Add minced garlic & ginger, cook for 3 minutes. Add spices, dried apples and cook for a nth 2 minutes. Add stock & squash, bring to a boil, them reduce heat to a simmer for abut 20 minutes, stirring occasionally.
At this point you can refrigerate and finish late.,Now you can puree in a blender in batches, being careful to not cover blender with a lid but a towel (this prevents the blender contents from exploding). Put blended soup back in pot, then add tamarind, coconut milk and brown sugar. Cook on medium heat, stirring until all ingredients are incorporated. Taste for seasoning.
Serving Size: 1 cup
Number of Servings: 12
Recipe submitted by SparkPeople user MAMADELULU.
At this point you can refrigerate and finish late.,Now you can puree in a blender in batches, being careful to not cover blender with a lid but a towel (this prevents the blender contents from exploding). Put blended soup back in pot, then add tamarind, coconut milk and brown sugar. Cook on medium heat, stirring until all ingredients are incorporated. Taste for seasoning.
Serving Size: 1 cup
Number of Servings: 12
Recipe submitted by SparkPeople user MAMADELULU.
Nutritional Info Amount Per Serving
- Calories: 142.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 328.4 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.7 g
- Protein: 2.2 g
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