Vegetarian Butternut Squash Coconut Curry Soup
Recipe by Lupulus from allrecipes.com
Dinner 50 Mins.
Ingredients
10
10 servings
- •1 large butternut squash
- •2 tablespoons olive oil
- •1 cup shredded coconut
- •1 tablespoon garam masala
- •1 tablespoon curry powder
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
- •4 cups vegetable broth, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
- Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
- Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.
Nutritional Facts
Per 10 servings
- Calories: 135
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 4g
- Protein: 2g
- Sugar: 7g
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