Soups
Curried Butternut Squash Soup
Makes about 4 cups
Curried Butternut Squash Soup
Makes about 4 cups
Nutritional information per serving (1 cup): Calories 293 (68% from fat)
carb. 20g
pro. 3g
fat 22g
sat. fat 17g
Col. 8mg
sod. 105mg
calc. 114mg
fiber 4gVegetarian
Gluten Free
carb. 20g
pro. 3g
fat 22g
sat. fat 17g
Col. 8mg
sod. 105mg
calc. 114mg
fiber 4gVegetarian
Gluten Free
Ingredients
- 1 small onion, cut into 1-inch pieces
- 1 small jalapeño, seeded
- ½-inch piece ginger, peeled
- 1 garlic clove
- 1 tablespoon ghee or butter
- 1 tablespoon curry powder
- ¼ teaspoon kosher salt
- 1½ to 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
- 1 can (13.5 ounces) coconut milk
Preparation
- 1. Insert Metal Chopping Blade. Add onion and seeded jalapeño, each cut into 1-inch pieces, ½-inch peeled ginger and garlic clove to the work bowl.
- 2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
- 3. Scrape down the sides of the work bowl and add the tablespoon of ghee or butter with tablespoon curry powder and ¼ teaspoon salt.
- 4. Secure the Cooking Lid with Steam Cap removed. The cooking time is set to 8 minutes on 275°F on Speed 2.
- 5. Add 4 cups butternut squash, cut into 1-inch pieces and can of coconut milk. Secure the Cooking Lid with Steam Cap in place.
- 6. The cooking time is set for 30 minutes at 205°F on Speed 1.
- 7. Vegetables should be soft. The processor is set to purée for 45 seconds on Speed 12 until smooth.
