Vegetarian

Butternut Squash Soup with Coconut Milk is for Soup.

Butternut Squash Soup with Coconut Milk takes several minutes to prepare.

Butternut Squash Soup with Coconut Milk takes several minutes to cook.

Butternut Squash Soup with Coconut Milk makes 4 servings.

The ingredients for Butternut Squash Soup with Coconut Milk are:

1 tablespoon extra virgin olive oil

1 medium onion, diced

2 stalks celery, diced

2-3 teaspoons mild gluten-free curry powder

4 cups diced butternut squash

4 to 6 cups light vegetable broth (or fresh water)

Sea salt and fresh ground pepper, to taste

1 tablespoon pure maple syrup or raw agave nectar, to taste

? to 1 cup coconut milk

Here is how you make Butternut Squash Soup with Coconut Milk:

Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer. Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn't need to, but, Bubbe you never know. Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste. Warm through gently and serve.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user VAMPEYES.

The nutritional information for Butternut Squash Soup with Coconut Milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 175.2

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 966.8 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 7.0 g
• Protein: 3.5 g

The dietary needs meet for Butternut Squash Soup with Coconut Milk is Gluten Free