Appetizers / Soups / Salads

Coconut Curry Butternut Squash Soup is for Soup.

Coconut Curry Butternut Squash Soup takes 20 minutes to prepare.

Coconut Curry Butternut Squash Soup takes 30 minutes to cook.

Coconut Curry Butternut Squash Soup makes 6 servings.

The ingredients for Coconut Curry Butternut Squash Soup are:

1 tsp. olive oil
1/2 tsp. Ground cumin
1 1/2 tsp. Garam Masala
2 tsp. Madras Curry powder (madras curry is a bit spicier than plain curry)
1 chopped white onion (about a half cup to a full cup)
2 minced garlic cloves
4 cups Butternut squash (sometimes a bit less depending on the size of the squash)
1 14 oz can Light coconut milk
2 14.5 cans Chicken broth (or vegetable broth)

Here is how you make Coconut Curry Butternut Squash Soup:

Cook onions and garlic i olive oil until just soft. Add Cumin, masala and curry powder and cook a minute longer (add a bit of chicken broth if it's too pasty). Pour in coconut milk and chicken broth, bring to a boil then add butternut squash. Boil the squash until it's soft (around 15 minutes) and puree everything together with an immersion blender, food processor or blender. Add salt and pepper to taste. For added delicious (and if you have a couple extra calories to spare) top with cilantro and a bit of sour cream. Delicious for FALL!Serving Size:?makes 6 1.5 cup servings

The nutritional information for Coconut Curry Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 123.6

• Total Fat: 4.9 g
• Cholesterol: 5.7 mg
• Sodium: 1,130.2 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 4.6 g
• Protein: 2.8 g

Coconut Curry Butternut Squash Soup is Indian cuisine.

The dietary needs meet for Coconut Curry Butternut Squash Soup is Vegetarian