COCONUT CURRIED BUTTERNUT SQUASH SOUP

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Coconut Curried Butternut Squash Soup image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.

Provided by Turner Broadcasting

Categories     Lactose Free

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt (optional)
1 pinch ground black pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 teaspoon curry powder
3 garlic cloves, minced
1/2 small onion, diced
2 cups unsalted chicken stock
6 fluid ounces coconut milk
1 tablespoon fresh flat leaf parsley, chopped

Steps:

  • Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
  • Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
  • Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
  • Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
  • Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

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