Coconut Curry Butternut Squash Soup
Vegan, Gluten-free & Low-Carb!
Servings: 6 portions
Calories: 200kcal
Special Equipment
- Blender or Vitamix
Ingredients
- 1 each Butternut squash, peeled & diced
- 1/2 each Onion Diced
- 4-6 each Garlic cloves Sliced
- 2 T. Coconut oil
- 1 each Coconut milk canned
- 1-2 T. Curry powder
- To Taste Salt & Pepper
- 3-4 C. Broth of choice
Instructions
- Heat a pot on the stove on medium-high heat. Melted the oil.
- Sauté the onions and squash until lightly browned. Season with salt & pepper.
- Add garlic & cook 3-4 more minutes (be careful not to burn).
- Add the curry powder in with veggies the the last minute.
- Next add the liquid, Add the coconut milk and broth. Adjust seasonings to taste.
- Remove from the heat and let cool until room temp, about 10-15 minutes.
- Add to Vitamix or blender and puree until smooth.
- Enjoy right away by returning the pureed soup to pot and heating on low OR package in containers to enjoy later on!
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Notes
Variations/Substitutions:
Make it spicy by adding in .25 to 1 tsp. Cayenne pepper
If you don't have broth you can use water instead.
Storing:
Lasts 1 week in fridge or 1 month in the freezer.
Nutrition
Calories: 200kcal