We love this savory holiday soup because coconut is all the rage and the curry and cumin really compliment the flavor of the butternut squash! Loaded with vitamin A this soup also utilizes curry which many consume for its healthy anti-inflammatory properties! Gluten free, low fat, vegan, and high fiber, this recipe satisfies many different diet restrictions even during the holidays. Savor in confidence!
1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
Salt and fresh pepper to taste
Chopped fresh cilantro (optional)
*Add oil to a large soup pot or Dutch oven over medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
*Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro.
Servings: 4, Serving Size: 9 fl oz (a little more than 1 cup)
Protein: 2.1 g
Carb: 14.6 g
Fat: 4.9 g
Chef’s Tips: Use a bag of cut and peeled butternut squash to save time if you like!
Pumpkin bowls from Pier One