Coconut Curry Butternut Squash Soup

By felcrs0513

Ingredients

• 1 medium butternut squash, split seeds removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup chopped carrot
• 1 cup chopped onion
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 (14 oz) coconut milk
• 4 cups chicken or vegetable stock

Details

Adapted from eclecticrecipes.com

Preparation

Step 1

Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt. Place cut side down on cookie sheet. Roast for 30 - 45 minutes (depending on size) or until tender.

Drizzle soup pan with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.

Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes, or fragrant. Use a submersible blender to smooth soup or add to a blender to smooth.

Garnish with fresh thyme if desired.