Vegetarian Butternut Squash Coconut Curry Soup

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Trim the ends from the butternut squash and peel it with a vegetable peeler. Halve it lengthwise, scoop out the seeds and strings, and cut into 3/4-inch cubes. Place the butternut squash in a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Add the coconut, garam masala, curry powder, salt, and pepper; toss to coat the squash evenly with the spices.

3. 3

   Roast in the preheated oven until the butternut squash pieces are easily pierced with a fork, 25 to 35 minutes.

4. 4

   Work in batches to transfer the roasted squash to a food processor and add enough broth to cover the squash. Process on low for 15 to 20 seconds. Repeat with the remaining roasted squash. Transfer to a pot and heat until warm.

• Calories 191.44 kcal Moderate
• Protein 4.38 g Low Source
• Carbs 25.88 g Moderate
• Total Fat 9.48 g Moderate
• Saturated Fat 5.59 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 1.3 mg Low Source
• Sodium 325.22 mg Moderate
• Fiber 9.1 g Good Source
• Sugar 4.6 g Moderate
• Added Sugar 0.47 g Low Source
• Calcium 81.25 mg Low Source
• Iron 2.11 mg Moderate
• Potassium 573.45 mg Moderate
• Vitamin A 747.11 mcg_rae Good Source
• Vitamin C 26.4 mg Good Source
• Vitamin D 1.16 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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