Saturday, January 15, 2011

Coconut Curry Butternut Squash Soup

I know butternut squash isn't really in season anymore, and I apologize for being so late posting fall's recipes, but damn, life got busy! If you like curry, even just a little bit, definitely give this soup a try--it was delicious! I loved eating it with some naan. In an effort to save time, I bought pre-cut squash, which made this pretty darn easy to make.

Recipe copied from Skinny Taste

Coconut Curry Butternut Squash Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 9 fl oz (a little more than 1 cup) • Points: 2 pts
Calories: 108 • Fat: 4.9 g • Protein: 2.1 g • Carb: 14.6 g • Fiber: 3.6 g

* 1 tsp olive oil
* 1/2 tsp roasted cumin
* 1 1/2 tsp garam masala
* 3/4tsp - 2 tsp madras curry powder (depending on palate)
* 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
* chopped fresh cilantro (optional)

Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, 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 with fresh cilantro.


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