We love working with butternut squash. It’s super tasty and super low-maintenance, which makes it ideal for cooking into a soup. If you’re looking for a unique spin on your traditional butternut squash soup recipe, give this coconut curried version a try.
In the video above, you learn how to make coconut curried butternut squash soup that’s really easy, healthy and delicious. In order to complete the recipe, you’ll need: a small butternut squash, olive oil, salt, black pepper, diced carrots, diced celery, curry powder, garlic, onion, unsalted chicken broth, coconut milk and fresh parsley.
After you rub down the butternut squash with olive oil, salt, and black pepper. You will roast it in the oven. Then, once it cools, scoop it out and mix it in a sauce pan with olive oil, garlic, celery, curry powder and carrots. Next, cook after about five minutes, and then add the squash, broth and coconut milk.
Bring that to a boil, reduce heat, and allow it to cook for another five to seven minutes. Then, add to a blender or food processor and work until it is smooth and creamy. Garnish with parsley and you’re done!
Remember, butternut squash is very low in fat, and is high in potassium, vitamin B6, vitamin C, vitamin A and magnesium.
Watch the video above to see how-to make the recipe. The full version is here.
