Curried Coconut Butternut Squash Soup

1. 1

   Place squash in a medium to large stock pot and add just enough cold water to cover your squash. Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

2. 2

   Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender. Turn off the heat.

3. 3

   Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

4. 4

   Stir in coconut milk, curry powder and season with salt and pepper. Serve yourself a bowl and enjoy!!

5. 5

   Nutritional Analysis

6. 6

   Calories: 76; Total Fat: 1.3g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 16.9g; Dietary Fiber: 2.8g; Sugars: 3.3g; Protein: 1.6g

* Per serving · 4 servings · Values may vary.

No additional tips available.