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Photo: Dera Burreson
Prep Time:10 minsAdditional Time:3 hrs 35 minsTotal Time:3 hrs 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:3 hrs 35 minsTotal Time:3 hrs 45 minsServings:8Yield:8 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:3 hrs 35 mins
Additional Time:
3 hrs 35 mins
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumbutternut squash (2-2 1/2 pounds), peeled, seeded and cubed(about5cups)3cups"no-chicken" broth or vegetable broth1mediumonion, chopped4teaspoonscurry powder½teaspoongarlic powder¾teaspoonsalt1(14 ounce) cancoconut milk1-2tablespoonslime juice, plus wedges for servingChopped fresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
1mediumbutternut squash (2-2 1/2 pounds), peeled, seeded and cubed(about5cups)
3cups"no-chicken" broth or vegetable broth
1mediumonion, chopped
4teaspoonscurry powder
½teaspoongarlic powder
¾teaspoonsalt
1(14 ounce) cancoconut milk
1-2tablespoonslime juice, plus wedges for serving
Chopped fresh cilantro for garnish
DirectionsStir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.To make aheadRefrigerate soup for up to 4 days. Reheat before serving.Originally appeared: EatingWell.com, August 2018
Directions
Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.To make aheadRefrigerate soup for up to 4 days. Reheat before serving.
Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.
To make ahead
Refrigerate soup for up to 4 days. Reheat before serving.
Originally appeared: EatingWell.com, August 2018
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Nutrition Facts(per serving)153Calories11gFat15gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
