Curried Butternut Squash Soup

Preparation 15:00 Cook Time 01:15Inactive Time: Total Time: Total Time 15:00 Serves 4-6     adjust servings


Ingredients

For the Roasted Butternut Squash

  • 2 pounds butternut squash, peeled and cubed
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper

For the Curried Butternut Squash Soup

  • 1 can full-fat coconut milk
  • 3 cups chicken broth
  • 2 tablespoons curry powder
  • 1/2 tablespoon turmeric
  • 1 teaspoon ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon each cinnamon
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon cumin
  • 1/8 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lime juice
  • 2.5 cups grilled or shredded chicken (about 1.5-2 pounds)
  • Fresh chopped cilantro, for garnish

Instructions

  1. Preheat oven to 375 F.
  2. Toss the butternut squash cubes with with olive oil, salt, and pepper. Bake for 30 minutes until tender and slightly browned. 
  3. Add squash and broth to large pot and blend with an immersion blender, or add the squash and broth to a blender, once cooled, and blend until smooth. Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.
  4. Cover and simmer 10-15 minutes, garnish with cilantro, and serve!

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