Ingredients
Scale
- Ingredients:
- 2 ½ pounds pre-cut cubes of butternut squash
- Cooking spray
- 2 tablespoons extra-virgin olive oil
- 1 medium-size onion (diced)
- 2 pears (peeled and diced)
- 2 tablespoons curry powder
- 3 cups coconut milk
- 2 teaspoons sea salt
- 3 cups vegetable stock
- 1 tablespoon chopped cilantro
- Chopped Pistachios for garnish {optional}
Instructions
- Pre-heat oven to 400F degrees. Toss butternut cubes with 1-tablespoon olive oil and transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender when pierced with a fork, and golden brown, about 35 to 40 minutes. Set aside.
- Place remaining 1-tablespoon olive oil in a large pot over high heat and sauté onion until it is translucent, about 3 minutes. Then add the pear and curry powder and sauté for 5 minutes. Turn heat down to medium and add the butternut, coconut milk, salt and stock. Carefully blend with a hand mixer until you have a smooth consistency. Heat soup an additional 10 minutes, add cilantro, and serve garnished with pistachios.
Notes
Skinny Nutrition Facts [1 serving]
Serving Size 407 g
Amount Per Serving
Calories 456
Calories from Fat 305
% Daily Value*
Total Fat 33.8g
Saturated Fat 26.1g
Cholesterol 0mg
Sodium 652mg
Total Carbohydrates 42.4g
Dietary Fiber 9.7g
Sugars 15.8g
Protein 5.4g
Vitamin A 403%•Vitamin C 80%Calcium 13%•Iron 22%
Nutrition Grade B+
* Based on a 2000 calorie diet
