Name: Curried Butternut Squash Soup Shooters
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 2 (12-oz) pkg cubed butternut squash; 1 onion, cut into wedges; 3 Tbsp olive oil; 1 tsp kosher salt; 1/2 tsp pepper; 1 (32-oz) carton vegetable broth; 1 (13.5-oz) can unsweetened coconut milk; 3 Tbsp red curry paste; 1 Tbsp fresh lime juice

Vegetarian

Curried Butternut Squash Soup Shooters

20m Prep, 35m Cook, 55m Total

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Ingredients

2 (12-oz) pkg cubed butternut squash
1 onion, cut into wedges
3 Tbsp olive oil
1 tsp kosher salt
½ tsp pepper
1 (32-oz) carton vegetable broth
1 (13.5-oz) can unsweetened coconut milk
3 Tbsp red curry paste
1 Tbsp fresh lime juice

Instructions

Preheat oven to 425°F. Toss together squash, onion, oil, salt, and pepper over 2 foil-lined, lightly greased, rimmed baking sheets. Spread in a single layer.
Bake 25 to 30 minutes or until squash is browned and tender.
Transfer squash mixture to a Dutch oven. Stir in broth, coconut milk, curry paste and lime juice. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; cool 10 minutes.
Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape.

	Main	Total
Servings	6
Fat (g)	12	12
Sat. Fat (g)	7	7
Protein (g)	2	2
Carb (g)	15	15
Fiber (g)	3	3
T. Sugs (g)	5	5
A. Sugs (g)	0	0

Vegetarian

Curried Butternut Squash Soup Shooters

Ingredients

Instructions

Nutritional Information

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