Curried Butternut Squash Soup
http://glutenfreegoddess.blogspot.com/2006/12/butternut-bliss.html
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2-3 teaspoons mild gluten-free curry powder
- 4 cups diced butternut squash
- 4 to 6 cups light vegetable broth (or fresh water)
- Sea salt and fresh ground pepper, to taste
- 1 tablespoon pure maple syrup or raw agave nectar, to taste
- ½ to 1 cup coconut milk
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (4 cups)
- Celery (2 stalks)
- Onion, medium (1)
- Canned Goods
- Coconut milk (1/2 cup)
Vegetable broth, light (4 cups)
- Cooking & Baking
- Curry powder, mild gluten-free (2 teaspoons)
- Maple syrup or raw agave nectar, pure (1 tablespoon)
- Olive oil, extra virgin (1 tablespoon)
- Sea salt and fresh ground pepper (1)
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Published October 7, 2008 (4 years ago).
36 people saved this recipe.
