Coconut Curried Butternut Squash Soup Recipe

Verified Recipe

Time: 100 minutes

Created:

Ingredients:

  1. butternut squash
  2. olive oil
  3. salt
  4. ground black pepper
  5. carrot
  6. celery
  7. curry powder
  8. garlic cloves
  9. onion
  10. unsalted chicken stock
  11. coconut milk
  12. flat leaf parsley

Steps:

  1. preheat the oven to 400 degrees f and place a rack in the middle of the oven
  2. place the butternut squash halves cut-side up on a baking sheet lined with foil
  3. rub 1 teaspoon of the oil on the squash
  4. sprinkle the squash with the salt if using and the black pepper
  5. roast the squash until fork tender , 50 to 55 minutes
  6. cool the squash for 10 minutes
  7. use a spoon to scoop out the flesh and set aside
  8. heat the remaining 1 teaspoon oil in a large saucepan set over medium heat
  9. add the carrots , celery , curry powder , garlic and onions
  10. cook , stirring occasionally , until the onions are translucent and the carrots are fork tender , about 5 minutes
  11. add the squash , broth and coconut milk to the saucepan
  12. bring to a boil , reduce the heat and simmer 5 to 7 minutes
  13. working in batches , puree the soup in a blender or food processor until smooth and silky
  14. serve warm and garnish with a little chopped parsley


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