Nothing beats a bowl of hot soup on a Fall day. Add the warming spice mixture of curry to the pot, and your bowl will offer extra metabolic-boosting powers. I recently made a pot of creamy and thick butternut squash soup with curry and coconut milk that was warming but also subtly sweet.
In this recipe, I used light coconut milk that contains 68 percent less fat than regular stuff, significantly cutting the calories of this tasty recipe. Keep reading for this Fall soup.
1 large butternut squash (about 3 pounds)
1 tablespoon canola oil
1 medium white onion, diced
3 stalks celery, diced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 cups light coconut milk
2 teaspoons kosher salt
2 tablespoons fresh squeezed lemon juice
6 tablespoons nonfat Greek yogurt
1/4 cup fresh cilantro, chopped
6 tablespoons toasted cashews, chopped
- Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance.
- When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
- Place oil in six-quart soup pot over high heat and sauté onion until it is translucent, about five minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for five minutes. Add 1/4 cup of water to pot, cover, and cook for about seven minutes until celery is very tender, stirring occasionally. Add more water if needed.
- Place soft veggies in food processor along with pulp of squash and blend until smooth, about three minutes.
- Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon juice.
- Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.
- Serves six.
- Calories per serving