Coconut Curry Butternut Squash Soup
2 Points, Weight Watchers
Ingredients
1 teaspoon olive oil
1/2 teaspoon roasted cumin
1 1/2 teaspoons garam masala
2 teaspoons madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 ounces butternut squash, about 2 cups chopped and peeled
1 cup canned light coconut milk, plus optional, more for garnish
3 cups vegetable broth, or chicken broth (use less for a thicker soup)
kosher salt and fresh black pepper, to taste
chopped fresh cilantro, optional for garnish
Directions
Add oil to a large soup pot or Dutch oven over medium heat.
When oil is hot add onion and garlic and sauté until fragrant, about 2 to 3 minutes.
Add the roasted cumin, garam masala and madras curry powder and mix well cooking another minute.
Add the broth, light coconut milk, butternut squash and bring to a boil, cover and cook low heat until the squash is soft, 12-15 minutes.
Remove cover and using an immersion blender, puree soup until smooth (or do this in batches in a regular blender).
Season with salt and fresh pepper, to taste and serve with fresh cilantro.
Notes
This soup is light, so if you like a thicker soup, use more squash or less broth.
Nutrition
Serving: 1 generous cup, Calories: 108 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 0.2 g, Cholesterol: 3.8 mg, Sodium: 726 mg, Fiber: 3.5 g, Sugar: 0.2 g