Ingredients
-
1
-
1/2
-
1 1/2
-
2
-
1/2
-
2
-
16
-
1
-
3
-
-
-
-
-
-
Directions
This Indian soup pairs perfectly with some roasted chickpeas and a sweet Indian Mango Lassi smoothie, or even as an appetizer for Skinny Chicken Tikka Masala.,Even my husband, who is not a fan of squash, requested a second bowl. And speaking of bowls, isnt this pumpkin bowl adorable? I got this at Pier One, what a perfect setting for Thanksgiving!,Olga from Mango and Tomato inspired me to make this soup. I modified it using ingredients I had on hand, and made my curry with Indian spices my friend Tricia picked up for me in a West Indian store. This would also taste great with pumpkin or acorn squash. For a thicker soup, use more squash, or less broth. I cheated and used a bag of cut and peeled butternut squash to save time. This took less than twenty minutes from start to tummy. Gluten free, low fat, vegan, high fiber, this recipe satisfies many different diet restrictions.,Chicken Curry with Coconut Milk,Roasted Red Kuri Coconut Curry Soup,Indian Spiced Cauliflower and Potato,Lamb Kheema with Peas
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Steps
|
1
Done
|
When Oil Is Hot Add Onion, Garlic and Saut |
|
2
Done
|
Add Roasted Cumin, Masala and Madras Curry Powder and Mix Well Cooking Another Minute. |
|
3
Done
|
Add Broth, Light Coconut Milk, Butternut Squash and Cook Covered Until Squash Is Soft, 12-15 Minutes. |
|
4
Done
|
Remove Cover and Using an Immersion Blender, Puree Soup Until Smooth. |
|
5
Done
|
Season With Salt and Fresh Pepper and Serve With Fresh Cilantro. |
