September 29, 2017

Butternut Squash Soup with Ginger

This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk. Freeze individual portions for quick meals anytime. That will for sure help with meal prep this fall and winter!

1 Tbsp . olive oil
1 medium onion , chopped
2 cloves garlic , finely chopped
1 thin slice fresh ginger , peeled, grated
10 cups cubed butternut squash (about 31⁄2 lbs.) 1 tsp . sea salt
2 tsp . yellow curry powder
6 cups low-sodium organic vegetable broth
1 cup coconut milk

1. Heat oil in large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant. 3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.

Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing. 

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