Perfect warm-me-up on winter days or any time of year, Chef Gwen's Curry Butternut Squash Soup recipe has loads of flavor and a boost of added protein.
Serves: 4
Ingredients
Use Organic:
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3 ½ cups cooked butternut squash (no seeds)
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1 can light coconut milk
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1 cup vegetable broth
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1 cup chopped yellow onion
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2 Tbsp finely chopped ginger root
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4 garlic cloves - minced
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2 Tbsp tomato paste
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2 Tbsp Coconut Oil
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1 Tbsp curry powder - use less if you don’t like it too spicy
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1 tsp sea salt
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½ tsp cumin
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1 15oz. can garbanzo beans
Preparation
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Place coconut oil in large pot and heat to medium high.
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Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes.
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Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes.
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Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes.
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Remove soup from heat, add protein powder, and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth.
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Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes.
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Top with toasted pumpkin seeds if desired.