Our Curried
Butternut Soup delivers all the same luscious, silky flavors of its
creamy version but without the butter and cream. By roasting the
butternut squash and simmering in chicken stock, we are able to intensify and balance the flavors in this soup
Ingredients
- 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes $
- 4 teaspoons canola oil, divided $
- 3/4 teaspoon kosher salt, divided
- 1 cup chopped onion $
- 3 cups no-salt-added chicken stock (such as Swanson)
- 4 teaspoons red curry paste
- 1 1/2 tablespoons fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup flaked unsweetened coconut, toasted
-
2
small Thai red chiles, thinly sliced
Preparation
- 1. Preheat oven to 450°.
- 2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
- 3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
- 4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
- Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates
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