Appetizers / Soups / Salads

Martha Stewart's Curried Butternut Squash Soup is for Lunch.

Martha Stewart's Curried Butternut Squash Soup takes 20 minutes to prepare.

Martha Stewart's Curried Butternut Squash Soup takes 15 minutes to cook.

Martha Stewart's Curried Butternut Squash Soup makes 8 servings.

The ingredients for Martha Stewart's Curried Butternut Squash Soup are:

1 tsp Curry powder
0.25 cup Olive Oil
0.50 tsp chopped Fresh Chives
3 clove Garlic
0.25 cup slices (1" dia) Ginger Root
1200 Butternut Squash
2 cup Imagine Vegetable Cooking Stock
2 tsp Coconut Palm sugar
1.50 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1.33 tsp Coarse Kosher Salt, Morton
16 tbsp chopped Shallots

Here is how you make Martha Stewart's Curried Butternut Squash Soup:

Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.Serving Size:?8

The nutritional information for Martha Stewart's Curried Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.0

• Total Fat: 14.9 g
• Cholesterol: 0.0 mg
• Sodium: 486.0 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 4.6 g
• Protein: 2.8 g

The dietary needs meet for Martha Stewart's Curried Butternut Squash Soup is Vegetarian