Coconut Curry Butternut Squash Soup
- 1 tsp olive oil
- 1/2 tsp roasted cumin
- 1 1/2 tsp garam masala
- 2 tsp madras curry powder
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 16 oz (about 2 cups) chopped peeled butternut squash
- 1 cup light coconut milk
- 3 cups fat free vegetable or chicken broth
- salt and fresh pepper to taste
- chopped fresh cilantro (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Butternut squash (16 oz)
- Cilantro, fresh (1)
- Cumin, roasted (1/2 tsp)
- Garlic (2 cloves)
- Onion, medium (1/2)
- Canned Goods
- Coconut milk, light (1 cup)
Vegetable or chicken broth, fat free (3 cups)
- Cooking & Baking
- Garam masala (1 1/2 tsp)
- Madras curry powder (2 tsp)
- Olive oil (1 tsp)
- Salt and fresh pepper (1)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published October 23, 2010 (2 years ago).
25 people saved this recipe.
