Ingredients
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4.25 - 4.5
-
1
-
1/2
-
1 3/4
-
2 1/4
-
1/2
-
2
-
3
-
1
-
4
-
-
1/4
-
-
-
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.,You ever buy a vegetable and wonder what to do with it?,I do it all the time,Chicken Curry with Coconut Milk,Coconut Curry Butternut Squash Soup,Indian Spiced Cauliflower and Potato,Lamb Kheema with Peas
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Steps
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1
Done
|
Using a Heavy, Sharp Knife, Cut the Squash Into Quarters |
|
2
Done
|
Place on a Baking Sheet and Bake For 1 Hour. |
|
3
Done
|
When the Squash Is Cooked and Cool Enough to Handle, Peel the Skin Away from the Squash Flesh. This Should Make About 3 Cups. |
|
4
Done
|
Add Oil to a Medium Soup Pot, on Medium Heat. |
|
5
Done
|
When Oil Is Hot Add Onion, Shallots, Chili Pepper (if Using) and Garlic; Saut on Low Heat Until Golden. |
|
6
Done
|
Add Roasted Cumin, Masala and Madras Curry Powder and Mix Well Cooking Another Minute. |
|
7
Done
|
Add Broth, Light Coconut Milk, Roasted Kuri Pumpkin and Cook Covered 20 - 25 Minutes. |
|
8
Done
|
Remove Cover and Using an Immersion Blender, Puree Soup Until Smooth. |
|
9
Done
|
Season With Salt and Fresh Pepper to Taste and Serve With Fresh Cilantro. |
