Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Logo
Recipe - Gourmet Garage of West 66th
Butternut Squash Soup (1).jpg
Butternut Squash Soup
Prep Time600 Minutes
Servings2
Cook Time1200 Minutes
Ingredients
2 cups Butternut Squash (peeled, diced, seeds reserved)
1 can unsweetened Coconut Milk (13.5oz ea)
2 tbsp Madras Curry Powder
½ tbsp Salt
1 tsp Black pepper
2 tbsp Olive oil
5 cloves of garlic
2 medium shallots (Sliced)
½ cup vegetable Stock
Directions

Instructions:

1.    Preheat the oven to 375F

2.    Marinate the butternut squash, shallots & garlic in the curry powder, salt, black pepper, salt and olive oil

3.    Evenly spread the marinated squash on a sheet tray and roast at 375F for 20mins or until for tender

4.    Combine the roasted butternut squash, coconut milk & vegetable stock in a blender and blend until smooth/creamy.

5.    Taste for salt.

600 minutes
Prep Time
1200 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
2 cups Butternut Squash (peeled, diced, seeds reserved)
an image
Butternut Squash Chunks , 1 Pound
$3.99 avg/ea
1 can unsweetened Coconut Milk (13.5oz ea)
an image
Native Forest Unsweetened Light Organic, Coconut Milk, 13.5 Fluid ounce
$4.49$0.33/fl oz
2 tbsp Madras Curry Powder
Not Available
½ tbsp Salt
an image
Morton Plain, Salt, 26 Ounce
$2.29$0.09/oz
1 tsp Black pepper
an image
Coarse Ground Black Pepper , 1.8 Ounce
$10.99 avg/ea
2 tbsp Olive oil
an image
Extra Virgin Olive Oil, 33.8 Fluid ounce
5 cloves of garlic
an image
Fresh Garlic, 4 Ounce
$1.25 avg/ea$4.99/lb
2 medium shallots (Sliced)
an image
Fresh Shallots, 1 ct, 6 Ounce
$1.87 avg/ea$0.31/oz
½ cup vegetable Stock
an image
Kitchen Basics Organic, Vegetable Stock, 32 Ounce
$3.49$0.11/oz

Directions

Instructions:

1.    Preheat the oven to 375F

2.    Marinate the butternut squash, shallots & garlic in the curry powder, salt, black pepper, salt and olive oil

3.    Evenly spread the marinated squash on a sheet tray and roast at 375F for 20mins or until for tender

4.    Combine the roasted butternut squash, coconut milk & vegetable stock in a blender and blend until smooth/creamy.

5.    Taste for salt.