Creamy Butternut Squash Soup

Creamy Butternut Squash Soup is a great, healthier winter warmer and so easy to make!

Servings

4

Ready In:

 75 min

Calories:

130

Good For:

Soups

Ingredients

  • 2 tsp red curry paste
  • 2 tsp organic cumin
  • 1 can organic coconut milk
  • 1 Tbsp organic fresh ginger (minced)
  • 4 organic limes
  • 1 cup organic toasted pumpkin seeds
  • 1 organic butternut squash
  • boiling water ((for adjusting consistency of the soup))
  • cilantro to garnish
  • some extra toasted pumpkin seeds to garnish ((optional))

 

Step by Step Instructions

Step 1

cut off the ends of the butternut squash

cut the butternut squash in half lengthwise

scrape out the seeds

Step 3

peal off the skin of the butternut squash and compost

cut the squash into smaller pieces

set a side

 

Step 2

brush the cut face with a little olive oil

bake in the oven at 375 F for about an hour or until squash is soft and easily penetrable with the fork

let it cool off a little bit

Step 4

Put red curry paste and cumin in the small pot and cook for 3 min on a low heat

Add a can of coconut milk, ginger

Bring to boil, then lower the heat and simmer for another 13 min

Zest and juice limes

Step 5

Powder pumpkin seeds in the Vitamix

Add lime juice, lime zest, chopped butternut squash, coconut milk with seasoning and boiling water

puree garnish with freshly chopped cilantro and pumpkin seeds( optional )

Nutrition

Amount Per Serving

  • Protien 50% 50%
  • Carbs 20% 20%
  • Calories 70% 70%