Coconut-Curry Butternut Squash Soup
2
Points®
Temps total: 1 h 10 min • Préparation: 20 min • Cuisson: 50 min • Portions: 8 • Difficulté: Facile
Lite coconut milk, fresh cilantro and curry brighten up a cold-weather favourite.
Ingrédients
Cooking spray
2 spray(s)
Butternut squash
4 pound(s), peeled, seeded, cut in 1-in cubes (abt 8 1/2 cups)
Canola oil
1 tbsp(s)
Onion
2 medium, finely chopped
Garlic
2 clove(s), large, finely chopped
Ginger root
1 tbsp(s), fresh, grated
Curry powder
1 tbsp(s), Madras variety
Chicken broth
2 cup(s), reduced sodium
Canned unsweetened light coconut milk
13½ fl oz
Kosher salt
1 tsp(s)
Cayenne pepper
⅛ tsp(s)
Fresh lime juice
1 tbsp(s)
Uncooked scallions
2 medium, thinly sliced on the diagonal
Cilantro
2 tbsp(s), fresh, finely chopped
Instructions
1
Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
2
Place squash in an even layer on prepared baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from oven and allow to cool while you sauté onions.
3
In a large pot, heat oil over medium heat; add onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add curry powder; stir to combine and then cook for 30 seconds more.
4
Add roasted squash to pot; stir to combine. Add broth, coconut milk, salt and cayenne pepper; cover and simmer 10 minutes.
5
Puree soup in batches in a blender or food processor, or in the pot using an immersion blender (be careful of splattering liquid). Before serving, stir in lime juice. Ladle soup into bowls; garnish with scallions and cilantro.
6
Yields about 1 heaping cup per serving.
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