Photo courtesy of PFC Fitness Camp
If you enjoyed our soothing and delicious recipe for Butternut Squash soup you will LOVE the curried variation of this season’s most popular dish! Premier Fitness Camp had Omni La Costa Resort Chef Jackie whip up a hearty batch of vitamin A-, vitamin C-, and potassium-rich Curried Butternut Squash Soup.
Curried Butternut Squash Soup
What you’ll need:
2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons grapeseed oil
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
3 tablespoons curry powder
2 14-ounce cans low-salt vegetable broth
1 tsp ground cinnamon
½ cup light coconut milk
2 tablespoons honey
basil for garnish
What you’ll do:
1. Preheat oven to 375°F.
2. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly.
3. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
4. Heat large pot over medium-high heat, add oil. Add onion, carrots, and apple; sauté 5 minutes. Add curry; stir 2 minutes. Add broth, cinnamon, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 20 minutes.
5. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in coconut milk and honey. Season with salt and pepper. Rewarm over medium-high heat.
Soup can be kept in an air tight container in the refrigerator for 3 days.
Can be used as a sauce for chicken or pork
Can be mixed into cooked quinoa as a side dish
Can be used as a pasta sauce
Can be used as a sauce on whole wheat pizza with roasted vegetables
Photography: Mike J Photography
Original recipe and more great tips for weight loss and staying fit can be found on Premier Fitness Camp’s blog!
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