Healthy Facts:
- Vitamins, minerals and lauric acid in coconut milk have heart-protecting powers
- Butternut squash contains more vitamin A than pumpkin does
- Vitamin A protects the eyes, keeps skin soft and fights against certain cancers
60 Min Cook Time |20Min Prep Time | Serves4|201 Calories per Serving
Ingredients
- 1 small butternut squash, cut in half, seeds removed
- 2 teaspoons olive oil
- 1 pinch black pepper
- 1 teaspoon salt (optional)
- 1/2 small onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 1/2 teaspoon curry powder
- 6 ounces coconut milk
- 2 cups unsalted chicken broth
- 1 tablespoon chopped flat leaf parsley
What You Need
- Blender or food processor
- Aluminum foil
- Cookie tray
- Measuring spoons
- Measuring cups
- Large saucepan
- Spoon
- Cutting board
- Sharp knife
- Large bowl
How To Make It
- Place oven rack in the middle of the oven and preheat the oven to 400 degrees F.
- Place the butternut squash halves, cut side up, on a cookie sheet lined with aluminum foil. Rub 1 teaspoon of oil on the squash and season the squash with black pepper and salt, if desired.
- Roast the squash in the oven until fork tender, 50 to 55 minutes.
- Remove from the oven and let cool for 10 minutes.
- Use a spoon to scoop out the flesh and set aside in a large bowl. (There should be about 2 cups.)
- Heat the remaining 1 teaspoon of oil in a large saucepan over medium heat.
- Add the onion, carrot, celery, garlic and curry powder. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes.
- Add the squash, coconut milk and chicken broth to the saucepan. Bring to a boil, reduce heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until it’s smooth and silky.
- Serve warm and garnish with a little chopped parsley.
