Curry

Healthy Asian Curry With Edamame | Vegetarian Times My Daughter Loves Japanese Curry, But Always Buys The Premade Gravy With Lots Of Fat And Msg At The Asian Market. We Definitely Need To Learn To Make It From Scratch!

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Curry Butternut Squash Coconut Soup

Curry Butternut Squash Coconut Soup
Recipe type: Soups
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 medium butternut squash, halved seeds removed
  • 2 tbs. olive oil
  • 1 cup carrots, chopped
  • 1 cup onion, chopped
  • 2 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 14 oz coconut milk
  • 4 cups vegetable stock
  • Handful chives, chopped
  • Salt and pepper

Instructions
  1. Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt.
  2. Place cut side down on cookie sheet. Roast for 30 – 45 minutes (depending on size) or until tender. Remove from skin and cut into large cubes.
  3. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender.
  4. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
  5. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes, or fragrant. Blend in small batches until creamy.
  6. Garnish with chopped chives.Curry Coconut Butternut Squash Soup