Rating: 4.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

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.

Charlotte Autry
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
23 mins
total:
1 hr 18 mins
Yield:
Serves 8 (serving size: about 3/4 cup soup, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons coconut, and 1/4 chile)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

127 calories; fat 4.3g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.8g; protein 4g; carbohydrates 21g; fiber 3.7g; cholesterol 0mg; iron 1.4mg; sodium 284mg; calcium 83mg.
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