Jenha's Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 77.2
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.5 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.0 g

View full nutritional breakdown of Jenha's Butternut Squash Soup calories by ingredient


Introduction

A dairy-free velvety soup to warm you up on a chilly day. This recipe has been "Epicurized". A dairy-free velvety soup to warm you up on a chilly day. This recipe has been "Epicurized".
Number of Servings: 6

Ingredients

    1 medium butternut squash (yield 3 cups cooked)
    2 cups Campbell's Low-Sodium Chicken Broth
    1/2 cup hot water
    1 tbsp extra-virgin olive oil
    1 tsp VE Madras Curry
    1/2 tsp VE 3 Onion Dip Mix
    1 tbsp Grace creamed coconut (shaved)
    VE Black Pepper (to taste)

    Light sour cream, if desired

Directions

1. Cut squash in half, remove seeds and brush with extra-virgin olive oil. Place in baking dish and bake at 350* for 45 mins (or until tender), scoop squash out of shell.
2. In a medium saucepan, mix 1 tbsp of creamed coconut with hot water until well combined (coconut will melt into hot water).
3. Add baked squash, chicken broth, VE Madras Curry and VE 3 Onion Dip Mix to saucepan and simmer for 15 mins.
4. Blend with immersion blender until smooth.

Garnish with light sour cream, and VE Black Pepper, if desired.

Note - If you don't have Victorian Epicure ingredients, you can substitute any regular Indian curry powder for the VE Madras Curry and chopped white onion for the VE 3 Onion Dip Mix.

Serving Size: Makes 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JENIQUOIS.