Coconut Curry Roasted Butternut Squash Soup
September 06, 2014
"A squash soup with an Indian flair. Roasting the squash adds some depth to the flavor. No need to peel the carrots. Can be made with chicken broth for non-vegetarian version."
- Serving Size: 1 (862.3 g)
- Calories 456.4
- Total Fat - 26.5 g
- Saturated Fat - 21.6 g
- Cholesterol - 2.3 mg
- Sodium - 1584.3 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 10.9 g
- Sugars - 16.5 g
- Protein - 12.8 g
- Calcium - 180 mg
- Iron - 5.1 mg
- Vitamin C - 63.8 mg
- Thiamin - 0.3 mg
Heat oven to 350F.
Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.
Scoop cooked squash from shell and set aside.
Heat 1 tablespoon olive oil over medium-high heat in a large soup pan. Add carrots and onion to pot with 1 teaspoon salt. Sauté until tender. Add curry powder, garam masala and cumin, stirring to coat onion and carrots.
Stir in coconut milk, stock and squash.
Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
Puree soup in a blender in batches or use a stick blender.
Return to pan and bring back to heat.
Serve. Garnish with fresh thyme if desired.
Tips & Variations
No special items needed.