108 Cals 2 Protein 14.5 Carbs 5 Fats
PREP TIME:
5 mins
COOK TIME:
20 mins
TOTAL TIME:
25 mins
YIELD:4 SERVINGS
COURSE:Appetizer, Soup
CUISINE:Indian
Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.
INGREDIENTS
1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz about 2 cups chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
chopped fresh cilantro, optional
INSTRUCTIONS
Add oil to a large soup pot or Dutch oven over medium heat.
When oil is hot add onion, garlic and sauté.
Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
Remove cover and using an immersion blender, puree soup until smooth.
Season with salt and fresh pepper and serve with fresh cilantro.
Serving: 9fl oz (a little more than 1 cup), Calories: 108kcal, Carbohydrates: 14.5g, Protein: 2g, Fat: 5g, Saturated Fat: 0.2g, Cholesterol: 3.8mg, Sodium: 726mg, Fiber: 3.5g, Sugar: 0.2gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3