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Coconut Curried Butternut Squash Soup

  • Paleo-friendly
  • Dairy-free
  • Excellent for leftovers or freezing
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Cook Time
60
mins
Prep Time
20
mins
Yield
4
servings
Calories
201
per serving

Reasons To Love
  • Vitamins, minerals and lauric acid in coconut milk have heart-protecting powers
  • Butternut squash contains more vitamin A than pumpkin does
  • Vitamin A protects the eyes, keeps skin soft and fights against certain cancers


Ingredients

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Nutritional Info
/per serving

Calories:
201
Protein:
5 grams
Fiber:
4 grams
Fat:
12 grams
Carbohydrates:
23 grams
Cholesterol:
0 milligrams
Saturated Fat:
9 grams
Sugar:
5 grams
Sodium:
651 milligrams

What You Need

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How To Make It

  • 01 Place oven rack in the middle of the oven and preheat the oven to 400 degrees F.
  • 02 Place the butternut squash halves, cut side up, on a cookie sheet lined with aluminum foil. Rub 1 teaspoon of oil on the squash and season the squash with black pepper and salt, if desired.
  • 03 Roast the squash in the oven until fork tender, 50 to 55 minutes.
  • 04 Remove from the oven and let cool for 10 minutes.
  • 05 Use a spoon to scoop out the flesh and set aside in a large bowl. (There should be about 2 cups.)
  • 06 Heat the remaining 1 teaspoon of oil in a large saucepan over medium heat.
  • 07 Add the onion, carrot, celery, garlic and curry powder. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes.
  • 08 Add the squash, coconut milk and chicken broth to the saucepan. Bring to a boil, reduce heat and simmer 5 to 7 minutes.
  • 09 Working in batches, puree the soup in a blender or food processor until it's smooth and silky.
  • 10 Serve warm and garnish with a little chopped parsley.
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