Curry Roasted Butternut Squash Soup

November 05, 2014

149

A quick and easy butternut squash soup with creamy coconut milk and a curry kick. Perfect for cold, Fall evenings!

1 Medium (2-3 lb.) butternut squash, peeled and seeded
3 Tbsps. Coconut oil, melted
2 Cups White onion, roughly chopped
1.5 Tbsps. Garlic, diced
4 Cups Sodium-reduced chicken broth
1 tsp. Salt
2.5 Tsps. Yellow curry powder
¾ Cup Light coconut milk
Cilantro, for garnish

Preheat oven to 400 degrees F. Chop the squash into 2 inch chunks and toss with 2 Tbsps. of melted coconut oil. Spread the squash evenly on a baking sheet, and bake for 30-35 minutes, until fork...
See the full directions on my site

Nutritions

Calories
255

Sodium
1497mg
62% DV

Fat
18g
28% DV

Protein
3g
7% DV

Carbs
19g
6% DV

Fiber
6g
24% DV