Soups

Butternut, Beet, Curry, Coconut Soup Chopped

36

Do we really need another Butternut Squash Soup recipe? Yes, Yes we do! Especially this one with an added Zing Factor dollop of creamy Homemade Roasted Almond Butter! Plus, the exotic flavor of Coconut that comes from a bit of the healthful oil not the uber high calorie coconut milk. By firing up the “Boat Motor” stick blender this soup comes out super rich and silky textured. No dairy, Gluten Free, Vegetarian and loaded with protein thanks to white beans and quinoa.

6
Pre-heat oven to 400 degrees

Baking Sheet Ingredients:
1 large or 2 small Butternut Squash, halved. You’ll need about 3 cups of cooked squash
1 cup Chopped Beets. I used Golden because that’s what I had. You can use any kind you like.
2 Tablespoons Melted Coconut Oil. Use a brush for coating the veggies. Then use the rest for sautéing the Soup Pot ingredients.


Soup Pot Ingredients:
Reserved melted Coconut Oil
1/2 White or Brown Onion, Chopped
2 Garlic Cloves, roughly Chopped
1 Tablespoon plus 1 teaspoon Curry Powder
2 teaspoons Ground Ginger
1/2 teaspoon Cayenne Pepper
4 cups broth, veggie or chicken
1/2 peeled ripe Banana, Chopped
1/2 cup cooked Quinoa
1 15 oz. can White Beans, lightly drained.
1- 2 Tablespoons Red Wine Vinegar

Zing Factor:
Almond Butter for topping
Baking Sheet Ingredient Prep: Brush the Beets and the cut sides of the Butternut with a small amount of melted Coconut Oil. Sprinkle with salt. Roast the beets along with the Squash (cut side down) in oven...
See the full directions on my site
Nutritions

Calories
428

Sodium
1060mg
44% DV

Fat
37g
56% DV

Protein
6g
12% DV

Carbs
13g
4% DV

Fiber
3g
13% DV