Curried Butternut Squash Soup
Ingredients
-
1
tablespoon
extra virgin olive oil
-
1
small
yellow onion, chopped
-
2
cloves
garlic, minced
-
4
teaspoons
curry powder
-
3
cups
water
-
2
pounds
butternut squash, peeled and cubed (about 6 cups)
-
2
teaspoons
fine sea salt
-
¾
cup
coconut milk (or milk of choice)
-
1 to 3
tablespoons
maple syrup
-
1 to 3
teaspoons
fresh lime juice
Instructions
- 1. Sauté the onion in olive oil over medium heat until softened.
- 2. Add garlic and curry powder, stirring until fragrant.
- 3. Add water, squash, and salt; bring to a boil, then cover and simmer until squash is tender.
- 4. Blend the soup until smooth, then stir in coconut milk, maple syrup, and lime juice.
- 5. Adjust seasoning as needed, then serve warm with optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
173
Total fat
9g
Total carbohydrates
25g
Total protein
3g
Sodium
793mg
Cholesterol
0mg
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