Rating: 4.5 stars
30 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

Try this thick and velvety smooth soup recipe that combines butternut squash, curry, and unsweetened coconut milk.

Source: Better Homes and Gardens

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Servings:
6
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Ingredients

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Directions

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  • In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.

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  • Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.

  • Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.

Nutrition Facts

285 calories; fat 24g; cholesterol 23mg; saturated fat 19g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 4g; vitamin a 10349.7IU; vitamin c 27.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 418mg; potassium 589mg; calcium 90.9mg; iron 2.2mg.
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