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41
SOUPS/SALADS/SIDES
CURRIED COCONUT AND BUTTERNUT SQUASH
SOUP
Rich in fl avor, this version of butternut squash soup is sure to satisfy!
Makes about 3 cups
1. Heat the butter or ghee in a 6-quart saucepan and
place over medium-low heat. Once melted, add the
onion, jalapeño, ginger and garlic; stir. Add the curry
powder and let sauté very gently for about 5 minutes.
Be careful to keep the heat low enough so that it will
gently heat up without burning.
2. Stir in the squash, making sure the ingredients are
well coated. Add the coconut milk and salt and bring
mixture to a boil. Reduce to a simmer and continue
cooking until squash is tender, about 30 minutes.
3. Once tender, scoop the solids from the liquid and
add to the blender. Remove measured pour lid,
blend on Low until smooth. With blender running,
add the liquid and any remaining solids and continue
blending until smooth. Taste and adjust seasoning
accordingly.
*Quick tip: Using the food processor to chop vegetables
makes food preparation a breeze!
Nutritional Information per serving (1 cup):
Calories 246 (54% from fat) • carb. 28g • pro. 3g
fat 16g sat. fat 14g • chol. 10mg • sod. 362mg
calc. 112mg • fi ber 4g
2 TABLESPOONS BUTTER OR GHEE
(CLARIFIED BUTTER)
1 SMALL ONION, CHOPPED*
1 JALAPEÑO, SEEDED AND FINELY
CHOPPED*
1 1-INCH PIECE OF GINGER, PEELED
AND FINELY CHOPPED*
1 GARLIC CLOVE, FINELY CHOPPED*
1 TABLESPOON CURRY POWDER
1 SMALL BUTTERNUT SQUASH,
ABOUT 1 POUND, PEELED, SEEDED
AND CUT INTO CUBES (ABOUT 2½
TO 3 CUPS)
1 CAN (13.5 OUNCES)
COCONUT MILK
½ TEASPOON KOSHER SALT
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