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coconut curried butternut squash soup

4.8

(22)

www.foodnetwork.com
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Prep Time: 20 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 40 minutes

Servings: 4

Cost: $6.05 /serving

Ingredients

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Instructions

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Step 1

Preheat the oven to 400 degrees F and place a rack in the middle of the oven.

Step 2

Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.

Step 3

Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.

Step 4

Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.

Step 5

Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

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