Curried-Coconut Butternut Squash Soup

Oct 28, 2020 | Main Meals

Ah…fall when everything orange makes its debut! Haha, I love fall for all its beauty. I especially enjoy all the root vegetables and squash that are in season right now!

This soup will satisfy the need for something warm and sweet! Consider serving inside a pumpkin for a little something special, but a bowl will work just fine too. Happy Halloween and Enjoy!

 

Prep time: 30 minutes 


Total cook time: 


Makes approximately 8 cups 
1 serving = 1 cup 

Ingredients:


·      2.5 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes. 

·      1 tablespoon canola oil, plus more for drizzling 

·      1/2 large onion, chopped (about 1 cup) 


·      3 cloves garlic, minced 


·      2 large carrots, peeled, cut into ¼  inch rounds . 


·      4 cups chicken broth 


·      1 tablespoon curry powder 

·      ½ cup Toasted Pumpkin seeds* (fresh or store bought)

·      ½ cup Toasted Shredded coconut*

 

Directions: 

1.     Preheat oven to 450°F. Line a large baking sheet with aluminum foil, add squash and carrots, drizzle evenly with olive oil. 

2.     Roast for a total of 30 minutes or until vegetable are soft; toss every 10 minutes. Remove from oven and set aside. 

3.     In a Dutch oven, heat one tablespoon canola oil over low-medium heat. Add onions, cook until soft but not brown (~3 minutes), add garlic and continue to cook for 2 minutes more.

4.     Push vegetables to one side, add curry powder and toast for about 30 seconds. Add vegetables, salt, pepper and broth; bring to a boil. Reduce heat and simmer for 15 to 20 minutes to allow soup to thicken. Remove from heat. 

5.     Using an immersion blender, blend until smooth. You may also use a blender, be sure soup is cooled. 

6.     Taste and adjust seasoning if necessary. Serve in a small hollowed pumpkin or bowl. Top each bowl with toasted coconut and pumpkin seeds if desired. 

*NOTES:

·      Toasting Pumpkin seeds – heat oven to 400°F, spread pumpkin seeds onto a small cookie sheet and drizzle with about one teaspoon canola oil. Toast for approximately 15 minutes.

·      Toasting coconut – heat oven to 400°F, spread coconut onto a small cookie sheet, only toast for 2 to 3 minutes! Shredded coconut will burn very quickly, watch carefully!! 

Nutrition Information for one cup includes soup, coconut and seeds: 

249 calories, 41g carbohydrate; 7g protein; 4g fat; 150mg sodium, 5.5g fiber 
Recipe & Image: Jacqueline Gomes, RDN, MBA 

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