Coconut Curry Butternut Squash Soup

Did you buy some whole squash at the store or farmers market recently and need a great recipe now ? Do you want to eat more vegetables, but want something a little more exciting than a serving of them on the side of your plate? Or are you just looking to make some homemade soup, and have your house smell wonderful? : )

I may help satisfy some of your autumn “foodie” cravings and fill your body up with energy and nutrients, by walking you through a homemade, coconut curry butternut squash soup recipe! You also can relax and enjoy this delicious nutrient rich soup, because it is packed full of good for you complex carbohydrates and nutrients!

Yes, I know, winter squashes have carbs - but they are good ones! One cup of butternut squash has about 60 calories and chocked full of nutrients, like Vitamin A, C, potassium, magnesium, and fiber! Do not worry if you do not have every ingredient on hand- I am positive most ingredients can be swapped out for what you have, and you will still have an amazing bowl of butternut squash soup!

Coconut Curry Butternut Squash Soup - makes about 6 - 2 cup servings

Ingredients:

2 whole butternut squash - or about 6 - 8 cups cooked squash

4 cups or more if needed water or broth of your choice (to puree squash)

1 -2 Tbsp olive oil

1 medium onion, diced

2 cloves of garlic, minced

2-3 Tbsp curry powder (the more the spicier!)

1/2 tsp cinnamon

2-3 Tbsp brown sugar or maple syrup or honey

1 Tbsp chili powder

1 - 14 oz can light coconut milk

Directions:

1) Preheat oven to 350F.

2) Wash, stab, and bake butternut squash on a pan for about 90 minuets or until tender. Remove from oven carefully, and let cool so to handle safely. Then slice open the squash, scoop out and discard seeds (or save to make roasted seeds!), and then scoop/scrape out squash and put in blender. Add the water or broth to the blender, to puree the squash ; may need to do in batches depending on your blender size. Put pureed squash in pot or crockpot.

2) In small pan, add oil onions and sauté until soft. Then add garlic and sauté another minute or so. Then add in curry powder, cinnamon, and chili powder and lightly toast with onion mixture.

3) Add onion and spice mixture to squash, as well as sugar and coconut milk. Stir to combine. Add salt and pepper, to taste. Let simmer for at least an hour on low to medium heat.

4) You may garnish with fresh basil, cilantro, or any herb you like, as well as sour cream, croutons, or roasted pumpkin seeds. Enjoy!

Keeps for 3 to 4 days in refrigerator - makes an excellent addition to lunch or appetizer after work!

Provides approximately 220 calories, 13 g fat (can reduce w/ a lower fat milk), 3 g protein, 6 g fiber, and ~30 g net carbs, per serving.