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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
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.
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