Name: Curried Butternut Squash Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 lb. butternut squash, peeled and chopped -; 3 tbsp. melted coconut oil -; 1 red onion, quartered -; 2 large carrots, roughly chopped -; 3 cloves garlic -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. curry powder -; 4 c. low-sodium vegetable broth, warmed -; 1/2 c. coconut milk -; 1/4 c. toasted peanuts, roughly chopped -; Freshly chopped cilantro, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Curried Butternut Squash Soup

1. 2 lb. butternut squash, peeled and chopped -

2. 3 tbsp. melted coconut oil -

3. 1 red onion, quartered -

4. 2 large carrots, roughly chopped -

5. 3 cloves garlic -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 tbsp. curry powder -

9. 4 c. low-sodium vegetable broth, warmed -

10. 1/2 c. coconut milk -

11. 1/4 c. toasted peanuts, roughly chopped -

12. Freshly chopped cilantro, for garnish -

How to cook deliciously - Curried Butternut Squash Soup

1. Stage

Preheat oven to 425°. On two large rimmed baking sheets, toss squash with oil, onion, carrots, and garlic. Season with salt, pepper, and curry powder.

2. Stage

Bake, tossing occasionally, until squash is caramelized and tender, about 45 minutes.

3. Stage

Add squash mixture to blender with broth and puree until creamy.

4. Stage

Drizzle coconut milk over each serving and garnish with peanuts and cilantro.