Creamy Butternut Squash Soup Ingredients:
- 1 butternut squash (sold already diced and bagged in many produced departments.)
- 1 large onion
- 1 ripe tomato
- 1 clove garlic
- 1 can vegetable stock
- 1 can coconut milk
- 1-2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper (optional, or more, to taste)
- salt and pepper to taste
- 2-3 teaspoons fresh lemon juice
- 2-3 tablespoons olive oil
Directions:
- If you use pre-diced squash – toss squash with olive oil and roast at 400 until tender (15 min or so).
- If you use a whole squash, spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes.
- Flip over and let cool. Once cool enough to handle, scoop out all the flesh.
- Add the other ingredients to the blender and use the “Soups” button.
- Add squash and hit pulse until desired consistency. If needed heat before serving.
