Martha Stewart's Curried Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Martha Stewart's Curried Butternut Squash Soup calories by ingredient
Introduction
Takes some time to make but is so worth it! Takes some time to make but is so worth it!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
Tips
Recipe calls for Shallots but if not on hand, use onions. Since you have to use a whole cup, that is a much less expensive option. Also, I used regular coconut milk, rather than the low fat kind. So calories will be less if that option is used.
I left off the red chili peppers and it is just perfect.
Directions
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