This Curried Butternut Soup is so luscious and creamy – without all the butter and cream that makes it a less-than-healthy choice and especially if you’re trying to lose weight. The trick is roasting the squash to bring out the flavor before simmering everything on the stove. Save yourself a bit of time and work by using butternut squash that’s already peeled and cut.
When I make this soup, my house smells amazing. I feel like I am far, far away – in some tropical mystical land. Don’t skip the curry paste or the Thai red chiles in this recipe. They provide a spicy little kick without being too spicy and will help rev up your metabolism to burn fat faster. This is definitely a fat-blasting soup and with only 127 calories and about 4 grams of fat per serving, you can eat it as often as you wish!
Here’s how to make it:
1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups Imagine brand No-Chicken broth (if you can find it) or Pacific brand vegetable broth
4 teaspoons red curry paste
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced
1. Preheat oven to 450°.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
If you want to boost the protein in this soup and add a bit more crunch, top with a handful of roasted pepitas (pumpkin seeds) or a tablespoon of hemp hearts.
Yours in Good Health,