Coconut Curry Butternut Squash Soup

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Coconut Curry Butternut Squash Soup calories by ingredient

Introduction

From FitSugar.com who Adapted the recipe from from Esalen Cookbook. Nothing beats a hot bowl of soup on a cold Winter's day. Add the warming spice mixture of curry to the pot, and your bowl of soup will taste as if it has extra powers to combat the chilly winds. Since Winter squash is one of my must haves for the month, I made a pot of butternut squash soup with curry and coconut milk. The effect is doubly warming but also somewhat sweet. Don't worry, I used light coconut milk that contains 68 percent less fat than regular coconut milk, significantly cutting the calories of this tasty soup. To cut fat further, substitute one can of coconut milk with chicken or vegetable broth, as is done here. Serves 6. From FitSugar.com who Adapted the recipe from from Esalen Cookbook. Nothing beats a hot bowl of soup on a cold Winter's day. Add the warming spice mixture of curry to the pot, and your bowl of soup will taste as if it has extra powers to combat the chilly winds. Since Winter squash is one of my must haves for the month, I made a pot of butternut squash soup with curry and coconut milk. The effect is doubly warming but also somewhat sweet. Don't worry, I used light coconut milk that contains 68 percent less fat than regular coconut milk, significantly cutting the calories of this tasty soup. To cut fat further, substitute one can of coconut milk with chicken or vegetable broth, as is done here. Serves 6.

Number of Servings: 6

Ingredients

1 large butternut squash (about 3 pounds)

1 tablespoon canola oil

1 medium size onion, diced

3 stalks celery, diced

2 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander

2 cans (13.5 ounce) light coconut milk

2 teaspoons kosher salt

2 tablespoons fresh squeezed lemon juice

Optional Garnish: nonfat Greek yogurt, chopped cilantro, toasted cashews

Directions

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.