Ingredients for Roasted Butternut Squash Soup And Curry Condiments
- 1 large butternut squash (about 3 pounds)
- Yellow Onions
- Mcintosh Apples
- 3 tablespoons olive oil
- Salt & Freshly Ground Black Pepper
- Chicken Stock
- 2 tablespoons curry powder
- Condiments
- Scallion
- Sweetened Flaked Coconut
- Salted Cashews
- Banana
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How to Make Roasted Butternut Squash Soup And Curry Condiments
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube 1 large butternut squash (about 3 pounds).
- Toss the cubed squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large baking sheet.
- Roast for 40-45 minutes, or until tender and slightly caramelized.
- While the squash is roasting, prepare the curry condiment:
- In a small saucepan, heat 1 tablespoon olive oil over medium heat.
- Add 1 small onion, finely chopped, and sauté until softened, about 5 minutes.
- Stir in 2 cloves garlic, minced, and 1 tablespoon grated ginger.
- Cook for 1 minute more.
- Add 2 tablespoons curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup coconut milk.
- Simmer for 5 minutes, stirring occasionally.
- Once the squash is roasted, transfer it to a large pot or blender.
- Add 4 cups vegetable broth (or chicken broth for a richer flavor).
- Blend until smooth and creamy (you may need to do this in batches).
- Stir in the curry condiment and season to taste with salt and pepper.
- Heat through gently and serve garnished with fresh cilantro or a dollop of plain yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
75g
Fat
9g
Carbs
19g
