Coconut Curry Butternut Squash Soup
Coconut milk, curry and cumin really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash. Even my husband, who is not a fan of squash, requested a second bowl. And speaking of bowls, isn’t this pumpkin bowl adorable? I got this at Pier One, what a perfect setting for Thanksgiving!
Coconut Curry Butternut Squash Soup
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 9 fl oz (a little more than 1 cup) • Points +: 3 pts • Smart Points: 2
Calories: 108 • Fat: 4.9 g • Protein: 2.1 g • Carb: 14.6 g • Fiber: 3.6 g
1 tsp olive oil
1/2 tsp roasted cumin
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
chopped fresh cilantro (optional)
Directions:
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