Although I'm not quite ready to face it, fall is definitely approaching. After spotting some falling leaves today, I knew just what I wanted for dinner.
This curried butternut squash soup is so yummy and so-oo easy to make, you don't even have to chop up that dreaded squash, but just throw the whole thing in the oven to bake! Now how awesome is that?!
Plus, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It also provides a significant amount of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
Subtly spicy and perfectly creamy, this nutrient-rich soup is wonderful for babies, big kids and grown ups too!
INGREDIENTS:
- 1 large butternut squash
- 1/2 cup full-fat BPA-free canned coconut milk (adding more if needed)
- 1 teaspoon unrefined sea salt (or to taste)
- 1/2 teaspoon curry powder (or to taste)
- optional: chopped cashews to top with
DIRECTIONS:
1. Preheat oven to 350 degrees. Place butternut squash on a cookie sheet and give it a few pokes with a knife, then place in oven. Bake for 1 hour, or until browned, and knife easily slides in. Remove from oven and let cool for a couple minutes.
2. Carefully cut off ends of squash, then slice lengthwise. Remove and discard seeds, then scoop the squash out, and place in a blender.
3. Add all other ingredients to the blender, then blend until smooth and creamy (adding any additional, equal amounts of coconut milk and broth to reach desired consistency). Taste test, and add more salt and/or curry powder if desired.
4. Pour into bowls, and top with optional chopped cashews, and serve.
5. Enjoy!
Approximately 3-4 servings
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