Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.
Yield: 4 servings
5 from 2 votes

Coconut Curry Butternut Squash Soup

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Appetizer, Soup
Cuisine: Indian
Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.

Ingredients

  • 1 tsp olive oil
  • 1/2 tsp roasted cumin
  • 1 1/2 tsp garam masala
  • 2 tsp madras curry powder
  • 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)

Instructions

  • Add oil to a large soup pot or Dutch oven over medium heat.
  • When oil is hot add onion, garlic and sauté.
  • Add roasted cumin, masala and madras 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.

Nutrition

Serving: 9fl oz (a little more than 1 cup), Calories: 108kcal, Carbohydrates: 14.5g, Protein: 2g, Fat: 5g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 3.8mg, Sodium: 726mg, Potassium: 0mg, Fiber: 3.5g, Sugar: 0.2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 2
Points +: 3