Butternut Squash Soup with Ginger

Butternut Squash Soup with Ginger

This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk. Freeze individual portions for quick meals anytime.

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Butternut Squash Soup with Ginger

This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk. Freeze individual portions for quick meals anytime.
Prep Time 0 mins
Cook Time 0 mins
Total Time 0 mins
Servings 12 servings, 1 cup each

Ingredients

  • 1 Tbsp . olive oil
  • 1 medium onion , chopped
  • 2 cloves garlic , finely chopped
  • 1 thin slice fresh ginger , peeled, grated
  • 10 cups cubed butternut squash (about 3½ lbs.)
  • 1 tsp . sea salt
  • 2 tsp . yellow curry powder
  • 6 cups low-sodium organic vegetable broth
  • 1 cup coconut milk

Instructions

  1. Heat oil in large saucepan over medium heat.
  2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
  3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
  4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
  5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
  6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.

Tip:

Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.

Nutritional Information (per serving):
Calories: 113
Total Fat: 5 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 268 mg
Carbohydrates: 17 g
Fiber: 3 g
Sugar: 4 g
Protein: 2 g

P90X/P90X2 Portions
1 Vegetable
1 Condiment

P90X3 Portions
½ Carb
1 Fat

Body Beast Portions
1 Starch
1 Fat

Portion Fix Containers
1½ Green
½ Blue

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