Curried Butternut Squash Soup
Recipe from
Better Homes and Gardens
Try this thick and velvety smooth soup recipe that combines butternut squash, curry, and unsweetened coconut milk.
Servings:
Makes 6 side-dish servings.
Ingredients
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1 mediumonion, chopped (1/2 cup)see savings
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3 Tbsp.buttersee savings
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2 tsp.red curry powder or curry powdersee savings
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2 tsp.grated fresh gingersee savings
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1/2 tsp.saltsee savings
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1 14-oz. canreduced-sodium chicken brothsee savings
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1-1/4 cupswatersee savings
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1-1/2 lb.butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)see savings
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1 14-oz. canunsweetened coconut milksee savings
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1/2 cuphalf-and-half or light creamsee savings
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1/3 cupchopped fresh cilantrosee savings
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Fresh cilantro (optional)see savings
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Directions
1.
In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.
2.
Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.
3.
Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.
Nutrition information
Per serving: Calories 285, Total Fat 24 g, Saturated Fat 19 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 23 mg, Sodium 418 mg, Carbohydrate 18 g, Total Sugar 5 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin C 46%, Calcium 9%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet.
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