This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don’t make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!
Ingredients
- 2 butternut squash, halved lengthwise and seeded
- olive oil
- 2 sweet onions (such as Vidalia®), diced
- 6 cloves garlic, minced
- 2 quarts vegetable stock
- 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
- 2 Granny Smith apples, cored and diced
- 2 (14 ounce) cans unsweetened coconut cream
- ¼ cup toasted pine nuts, or to taste
- 16 fresh cilantro leaves, or to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place squash onto a baking sheet cut-side down.
Step 3
Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
Step 4
Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
Step 5
Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
Step 6
Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
Cook’s Notes
You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 603 | |
% Daily Value * | |
Total Fat41g | 52% |
Saturated Fat31g | 157% |
Sodium584mg | 25% |
Total Carbohydrate62g | 22% |
Dietary Fiber16g | 56% |
Total Sugars16g | |
Protein10g | |
Vitamin C66mg | 332% |
Calcium207mg | 16% |
Iron6mg | 32% |
Potassium1574mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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