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

Cathy Morenzie
5 from 1 vote
Course Soups

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Using a hand mixer, blender or bullet, blend soup until smooth and creamy.
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