Curried Butternut Squash Soup
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1 (3 lb) butternut squash
- 4 cups vegetable stock
- 1 tablespoon curry powder, plus more, to taste
- 1/4 teaspoon salt, plus more, to taste
- 1 (13 1/2 ounce) can low-fat coconut milk
- 6 teaspoons plain low-fat yogurt (for garnish)
- 30 butternut squash seeds, toasted
Recipe
- 1 1. heat olive oil over medium heat in a 6-quart stockpot.
- 2 2. add onions and garlic and saute until soft (but not brown), about 10 minutes.
- 3 3. add the butternut squash, vegetable stock, curry powder and salt.
- 4 4. bring to a boil and then simmer until the squash is tender, about 15 minutes.
- 5 5. once the squash is cooked, turn off the heat and while stirring add the coconut milk.
- 6 6. puree the soup with an immersion blender; or in batches in a blender until smooth.
- 7 7. ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
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