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Sunday, March 1, 2015

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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