Coconut Curry Butternut Squash Soup
- Number of Servings: 6
Ingredients
Ingredients1 large butternut squash (about 3 pounds)1 tablespoon canola oil1 medium size onion, diced3 stalks celery, diced2 tablespoons curry powder1 teaspoon turmeric1 teaspoon cumin1 teaspoon coriander2 cans (13.5 ounce) light coconut milk2 teaspoons kosher salt2 tablespoons fresh squeezed lemon juice Optional Garnish: nonfat Greek yogurt, chopped cilantro, toasted cashews
Directions
1.Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance.
2.When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
3.Place oil in 6-quart soup pot over high heat and sauté onion until it is translucent, about 5 minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for 5 minutes. Add 1/4 cup of water to pot, cover, and cook for about 7 minutes until celery is very tender, stirring occasionally. Add more water if needed.
4.Place soft veggies in food processor along with pulp of squash and blend until smooth, about 3 minutes.
5.Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon juice.
6.Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user NPWEST.
1.Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance.
2.When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
3.Place oil in 6-quart soup pot over high heat and sauté onion until it is translucent, about 5 minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for 5 minutes. Add 1/4 cup of water to pot, cover, and cook for about 7 minutes until celery is very tender, stirring occasionally. Add more water if needed.
4.Place soft veggies in food processor along with pulp of squash and blend until smooth, about 3 minutes.
5.Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon juice.
6.Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user NPWEST.
Nutritional Info Amount Per Serving
- Calories: 188.4
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 859.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 8.2 g
- Protein: 3.7 g
Member Reviews
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02JETTAGIRL
I loved this soup and so did my kids! I had to change it slightly. I like a sweeter taste, so I added 1/4 cup splenda brown sugar blens and some ground cinnamon. Our supermarket didn't have light coconut milk, so I reduced the amount to 1 cup and used regular plus 1/2 cup of fat free half and half - 10/29/11