Tuesday, December 21, 2010

Coconut Curry Butternut Squash Soup

I've heard a bunch of rave reviews of the recipes from Gina's Skinny Recipes but have never tried a recipe until this afternoon. My mom and I were craving butternut squash in some form or another and thought soup would be a good way to serve it. I remembered this website had two different butternut squash soup recipes, and this one looked really exotic and yummy! I didn't bother to take a picture of it (sorry), so the recipe and the photo will be courtesy of the source of the recipe. This soup was soup-er (I love puns!) easy to make and tasted really decadent and exotic. Delicious! You should try it immediately :)

One special note: instead of using 2 cups of butternut squash, I used 4 cups to make the soup thicker and to get in more veggies for the day! It doesn't affect the Points+ values, which by the way 1 serving is 3 Points+ values (the recipe says there are 4 servings total in the recipe).

Adapted from Gina's Skinny Recipes

  • 1 tsp olive oil
  • 1/2 tsp cumin
  • 1 1/2 tsp garam masala
  • 2 tsp 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 vegetable 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, garam 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.

Photo courtesy of Gina's Skinny Recipes

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