Martha Stewart's Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp Curry powder 0.25 cup Olive Oil 0.50 tsp chopped Fresh Chives 3 clove Garlic 0.25 cup slices (1" dia) Ginger Root 1200 Butternut Squash 2 cup Imagine Vegetable Cooking Stock 2 tsp Coconut Palm sugar 1.50 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1.33 tsp Coarse Kosher Salt, Morton 16 tbsp chopped Shallots
Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes.
Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes.
Add bay leaves and red pepper; continue cooking for 1 minute more.
Stir in squash, salt, and curry powder; cook for 10 minutes.
Raise the heat to medium-high, and add chicken stock.
Cover, and bring to a boil.
Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.
Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
Remove bay leaves from soup.
Using an immersion blender or in batches using a bar blender, puree until smooth.
Reheat soup, seasoning with salt.
Garnish with chives, and serve immediately.
Serving Size: 8
Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes.
Add bay leaves and red pepper; continue cooking for 1 minute more.
Stir in squash, salt, and curry powder; cook for 10 minutes.
Raise the heat to medium-high, and add chicken stock.
Cover, and bring to a boil.
Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.
Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
Remove bay leaves from soup.
Using an immersion blender or in batches using a bar blender, puree until smooth.
Reheat soup, seasoning with salt.
Garnish with chives, and serve immediately.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 486.0 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 4.6 g
- Protein: 2.8 g
Member Reviews