Coconut Butternut Squash Soup with Ginger and a Slice of Low-Carb Bread

Coconut Butternut Squash Soup with Ginger and a Slice of Low-Carb Bread

  • 1 cups large butternut squash (about 6cubed or 2 packages if you purchased pre- cut)
  • •1 can coconut milk (14 oz.)
  • cups •2of chicken stock
  • tbsp •1curry powder
  • tsp •2fresh ginger or 1 inch cube
  • tsp •1ground cinnamon
  • tsp •1ground nutmeg
  • tbsp •1coconut oil
  • •1 small yellow onion
  • •1 garlic clove
  • •Salt and pepper to taste
  1. Heat the coconut oil in a large pot over medium-high heat. Dice the onion, garlic, and ginger, and then add them to the oil. Cook, stirring occasionally, until the onion is translucent (about 5 minutes). Then cook the curry powder in the onion mixture and cook for 1 more minute. Set mixture aside until needed.
  2. To the pot, add the squash (peeled and cubed), coconut milk, onion mixture, and broth, then turn the heat to high. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until squash is tender.
  3. Using a hand mixer, blender or bullet, blend soup until smooth and creamy.

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