Vegetarian

Coconut Curry Ginger Squash Soup is for Soup.

Coconut Curry Ginger Squash Soup takes 15 minutes to prepare.

Coconut Curry Ginger Squash Soup takes 45 minutes to cook.

Coconut Curry Ginger Squash Soup makes 4 servings.

The ingredients for Coconut Curry Ginger Squash Soup are:

2 large Delicata squash
2C. Vegetable Broth
1 C. Coconut Milk
1 C. Chopped onions
2 Garlic Cloves
1tsp Ground ginger
1tsp Corainder
1tbsp Curry Powder
1tsp Thyme
1tbsp brown sugar
Salt and pepper to taste

Here is how you make Coconut Curry Ginger Squash Soup:

Preheat oven to 350.Peel squash, cut in half and scoop out seeds. Spray baking sheet with nonstick cooking spray and place squash cut side down. Bake at 350 until fork tender.Meanwhile, heat vegetable broth, chopped garlic and onions to a boil. Once squash is finished, add to boiling broth and vegetables. Add spices (ginger, thyme, curry, and coriander) and reduce to a simmer. Simmer for about 20 -30 minutes.Add ingredients to a blender and blend until smooth. Return to pot and stir in coconut milk and brown sugar. Add salt and pepper to taste. The salt really brings out the individual spices. Enjoy Number of Servings: 4Recipe submitted by SparkPeople user DUCHESSVR.

The nutritional information for Coconut Curry Ginger Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 150.1

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 315.1 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 4.1 g
• Protein: 1.7 g

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