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Coconut Curried Butternut Squash Soup

 
Coconut Curried Butternut Squash Soup
99

Paleo friendly savory soup

Yield

10

servings

Prep

15

min

Cook

30

min

Ready

45

min

 

Ingredients

1 medium butternut squash
(peeled and cubed)
*
14 ounce coconut milk
1 can
2 cups vegetable stock
or chicken stock
2 tablespoons coconut oil
*
1 medium yellow onion
1 clove garlic
½ tablespoon ginger
fresh
1 tablespoon tapioca flour
*
3 teaspoons red curry paste
*
2 teaspoons raw sugar
*
1 x cilantro
freshly chopped, as needed
*

Directions

  1. Heat the coconut oil in a large pot over medium-high heat.

  2. Dice the onion, garlic and ginger and then add them to the oil.

  3. Cook, stirring occasionally, until the onion is translucent (about 5 minutes).

  4. Stir the curry paste, raw sugar and tapioca flour into the onion mixture and cook for another minute.

  5. To the pot, add the squash, coconut milk, and broth and turn the heat to high.

  6. Bring to a boil, then reduce the heat to low (about a 3) and simmer for 20 to 25 minutes.

  7. With an immersion blender, blend the squash soup mixture and blend until smooth and creamy. (If you don't have an immersion blender, pour soup into a regular blender)

  8. Top the soup with cilantro and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 8292% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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