Meatless Meal
Curried Roasted Butternut Squash Soup
Ingredients
- 1 (4-lb) butternut squash, peeled, seeded and cubed
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 2 tsp kosher salt
- ½ tsp pepper
- 1 (32-oz) carton vegetable broth, divided
- 3 cups canned chickpeas, rinsed and drained
- 1 (13.66-oz) can light coconut milk
- 1 Tbsp fresh lime juice
- 2 tsp curry powder
- 1 tsp ground turmeric
- ¼ cup fresh cilantro leaves
- ¼ cup salted pumpkin seeds
Instructions
- Preheat oven to 425°F. Toss together squash, onion, oil, salt, and pepper on a foil-lined rimmed baking sheet. Spread in a single layer.
- Bake 25 to 30 minutes or until squash is browned and tender. Transfer squash mixture to a blender. Add 2 cups broth, and process until mixture is smooth.
- Pour mixture into a Dutch oven; stir in remaining broth, chickpeas, coconut milk, lime juice, curry powder, and turmeric. Bring to a boil, reduce heat, and simmer 10 minutes.
- Top servings with cilantro and pumpkin seeds. Drizzle with additional coconut milk, if on hand.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
330
|
330
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 8 | 8 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 10 | 10 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 1 | 1 |
