This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk. Freeze individual portions for quick meals anytime.
Course
Main Course
Cuisine
American
Keyword
butternut squash soup
Prep Time10minutes
Cook Time26minutes
Total Time36minutes
Servings12servings, 1 cup each
Calories113kcal
AuthorOpenfit
Ingredients
1Tbspolive oil
1mediumonionchopped
2clovesgarlicfinely chopped
1slicefresh gingerpeeled, grated
10cupscubed butternut squash(about 3½ lbs.)
1tspsea salt
2tspyellow curry powder
6cupslow-sodium organic vegetable broth
1cupcanned lite coconut milk
Instructions
Heat oil in large saucepan over medium heat.
Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
Recipe Notes
Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.
The Nutrition Facts box below provides estimated nutritional information for this recipe.