Roasted Butternut Squash Coconut Curry Puree/Soup Recipe

Name: Roasted Butternut Squash Coconut Curry Puree/Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, plus more if needed; 2 1/2 medium butternut squashes, cut in half and seeded; 2 pinches salt and pepper, plus more to taste; 2 tablespoons coconut oil; 2 large yellow onions, chopped; 1 red pepper, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, chopped; 2 inches fresh ginger, peeled and chopped; 1 tablespoon naturally brewed soy sauce (tamari); 1 tablespoon red curry paste; 2 teaspoons garam masala (preferably) or curry powder; 1 14 oz. can coconut milk; 2 cups low sodium/no sodium vegetable broth; 1 handful cilantro, chopped

Servings: persons

1 tablespoon olive oil, plus more if needed
2 1/2 medium butternut squashes, cut in half and seeded
2 pinches salt and pepper, plus more to taste
2 tablespoons coconut oil
2 large yellow onions, chopped
1 red pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
2 inches fresh ginger, peeled and chopped
1 tablespoon naturally brewed soy sauce (tamari)
1 tablespoon red curry paste
2 teaspoons garam masala (preferably) or curry powder
1 14 oz. can coconut milk
2 cups low sodium/no sodium vegetable broth
1 handful cilantro, chopped

1
Preheat oven to 375u00b0 F and coat a large cookie sheet with olive oil.
2
Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off, I used an old grapefruit spoon but you could use a paring knife. Cut into chunks.
3
While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add the onions, garlic, and ginger and saute till onion turns translucent (about 8 minutes). Add the red pepper and jalapeno. Season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).
4
Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add the coconut milk, veggie broth, and 2 1/2 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.
5
Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. When ready to serve, sprinkle the cilantro over it.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, plus more if needed, 2 1/2 medium butternut squashes, cut in half and seeded, 2 pinches salt and pepper, plus more to taste, 2 tablespoons coconut oil, and more.

Yes, Roasted Butternut Squash Coconut Curry Puree/Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Coconut Curry Puree/Soup

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