Curried Butternut Squash Soup
Total Time: 36 min.
Prep Time: 10 min. Cooking Time: 25 min. Yield: 12 servings, 1 cup each
Ingredients:
1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 thin slice fresh ginger, peeled, grated 10 cups cubed butternut squash (about 3½ lbs.) 1 tsp. sea salt 2 tsp. yellow curry powder 6 cups low-sodium organic vegetable broth 1 cup coconut milk
Preparation:
1. Heat oil in large saucepan over medium heat. 2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant. 3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes. 4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft. 5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth. 6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through. Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.
Nutritional Information (per serving):
Calories: 113
Fat: 5 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 268 mg
Carbohydrate: 17 g
Fiber: 3 g
Sugar: 4 g
Protein: 2 g
P90X/P90X2 Portions (per serving)
1 condiment
1 vegetable
Body Beast Portions (per serving)
1 starch
1 fat
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Wednesday, 11 June 2014
Recipe: Curried Butternut Squash Soup
Labels:
butternut squash,
coconut milk,
curry,
garlic,
ginger,
olive oil,
onion,
recipe,
soup,
squash,
vegetable broth
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