Coconut Curry Butternut Squash Soup

Amt Measure Ingredient Cal Carb Pro Fat GI
2poundbutternut squashbutternut squash362.938133751
1/4cupolive oilolive oil477.3004860
1onionsweet onionssweet onions105.910011210
1teaspooncurry powdercurry powder6.851325
1/2teaspoonground turmericground turmeric430115
2cupChicken StockChicken Stock4083200
6ouncecanned coconut milkcanned coconut milk335.1191432741
Totals: 1518 Calories Balance: 39-7-54 1410.5 587 100 831 42

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Active Time: 20 minutes

Total Time: 120 minutes

Preheat oven to 350 degrees.

In a baking dish pour enough water to cover the bottom by about 1/2 inch. Cut butternut squash in half and scoop out seeds.

Set squash, face down, in pan and bake 45 minutes or until tender. Cool 10-15 minutes.

Using a spoon, scoop the flesh of the squash out and place in a bowl until later.

In a large stockpot, heat olive oil over medium heat.

Add chopped onions and chopped carrots to oil and sauté 6-7 minutes until tender. Add minced garlic and chopped celery and sauté an additional 2-3 minutes.

Add curry and turmeric along with chicken broth to pot along with butternut squash.

Stir to combine and simmer on low heat for 20-30 minutes or until carrots are soft.

Using a blender, puree soup until smooth and no chunks remain.

Stir in coconut milk and bring to a simmering boil. Serve hot.