Appetizers / Soups / Salads

Roasted Curried Butternut Squash Soup takes 50 minutes to prepare.

Roasted Curried Butternut Squash Soup takes 30 minutes to cook.

Roasted Curried Butternut Squash Soup makes 12 servings.

The ingredients for Roasted Curried Butternut Squash Soup are:

6 cups roasted butter nut squash or a 3-4 pound squash
1/4 c coconut oil
2 tbsp minced ginger
2 tbsp minced garlic
1/3 c minced shallot
4 cups vegetable stock
1/2 cup chopped dehydrated apples
2 tbsp curry powder
1/2 tsp pumpkin spice mix
1/4 tsp cayenne or to taste
1/2 tsp turmeric
1 can coconut milk
1/3 cup brown sugar
2 tbsp tamarind pulp*

Salt to taste.

Here is how you make Roasted Curried Butternut Squash Soup:

Roast squash in 350 oven face down on lined baking sheet until easily pierced with a knife. Let cool then scrape out flesh. In a soup pot, saute shallots in coconut oil until soft but not brown. Add minced garlic & ginger, cook for 3 minutes. Add spices, dried apples and cook for a nth 2 minutes. Add stock & squash, bring to a boil, them reduce heat to a simmer for abut 20 minutes, stirring occasionally.At this point you can refrigerate and finish late.,Now you can puree in a blender in batches, being careful to not cover blender with a lid but a towel (this prevents the blender contents from exploding). Put blended soup back in pot, then add tamarind, coconut milk and brown sugar. Cook on medium heat, stirring until all ingredients are incorporated. Taste for seasoning. Serving Size: 1 cupNumber of Servings: 12Recipe submitted by SparkPeople user MAMADELULU.

The nutritional information for Roasted Curried Butternut Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 142.0

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 328.4 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 4.7 g
• Protein: 2.2 g

Roasted Curried Butternut Squash Soup is Indian cuisine.

The dietary needs meet for Roasted Curried Butternut Squash Soup is Vegan