Wednesday, October 27, 2010

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

  • 1 tsp olive oil
  • 1/2 tsp roasted cumin
  • 1 1/2 tsp garam masala
  • 2 tsp curry powder
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 16 oz (about 2 cups) chopped peeled butternut squash
  • 1 cup light coconut milk
  • 3 cups fat free vegetable or chicken broth
  • salt and fresh pepper to taste
  • toasted coconut for garnish (optional)

Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, garam masala and curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve.

 

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