Butternut Squash Soup (1).jpg
Butternut Squash Soup (1).jpg
Butternut Squash Soup
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Recipe - Fairway Market Corporate
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)
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Butternut Squash, 1 ct, 3 Pound
$5.97 avg/ea$1.99/lb
1 can unsweetened Coconut Milk (13.5oz ea)
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Thai Kitchen Gluten Free Unsweetened, Coconut Milk, 13.66 Fluid ounce
$4.89$0.36/fl oz
2 tbsp Madras Curry Powder
Not Available
½ tbsp Salt
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Celtic Sea Salt Light Grey Celtic Vital Mineral Blend, Salt, 16 Ounce
$6.99$0.44/oz
1 tsp Black pepper
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McCormick Pure Ground, Black Pepper, 3 Ounce
On Sale!
$5.49 was $6.39$1.83/oz
2 tbsp Olive oil
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CENTO Classico, Olive Oil, 34 Fluid ounce
$14.99$0.44/fl oz
5 cloves of garlic
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Great Garlic Chopped in Water, Garlic, 32 Ounce
$7.49$0.23/oz
2 medium shallots (Sliced)
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Fairway Shallots, 1.5 Ounce
$6.99$4.66/oz
½ cup vegetable Stock
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Kitchen Basics Organic, Vegetable Stock, 32 Ounce
$4.29$0.13/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.