Curried Roasted Butternut Squash Soup
Ingredients
- 1 (4-lb) butternut squash, peeled, seeded and cubed
- 1 onion, cut into wedges
- 3 Tbsp avocado oil (or use olive oil)
- 2 tsp kosher salt
- ½ tsp pepper
- 1 (32-oz) carton vegetable broth
- 1 (13.66-oz) can light coconut milk
- 1 Tbsp fresh lime juice
- 2 tsp curry powder
- 1 tsp turmeric powder
- 3 cups canned chickpeas, rinsed and drained
- Optional Garnishes: light coconut milk, fresh cilantro, roasted 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 Dutch oven.
- Stir in broth, 1 can coconut milk, lime juice, curry powder and turmeric.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Blend with an immersion blender until smooth, or process in batches in a blender until smooth.
- Stir in chickpeas before serving.
- Top each serving with additional coconut milk, cilantro and pumpkin seeds, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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