Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
1butternut squash or other winter squash
1tspOlive oil
1Medium onion diced
1Green bell pepper diced
3Cloves garlic finely chopped
1tspcumin powder
1tspcoriander powder
1tspturmeric powder
½tspCayenne pepper or more if you like it spicy
13 ½ozlight coconut milk
3cupsWater
Salt and pepper to taste
sour cream (optional)
Scallions (optional)
Cilantro (optional)
Supplies You'll Need:
Cutting board
Chef knife
Measuring spoons
Measuring cups
Large pot with lid
Wooden spoon
Blender
Can opener
1
To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and gloop. (You can save the seeds for a tasty snack later, if you like: just clean the gloop off, then toast the seeds.)
2
Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Slice each across into 1/2” sticks, then turn each slice into cubes.
3
Heat the olive oil in a large pot over medium heat. Add the onion, pepper, and garlic, then sauté for 2 minutes. Add the cubed squash and spices and stir it all together.
4
Put a lid on the pot and let it cook for another 2 minutes. Add the coconut milk and water and stir. Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender.
5
Once the squash is tender, taste the soup and add salt and pepper as needed.
6
Wait until the soup has cooled before transferring it to a blender. Pureé until smooth, then taste again and add any more salt and pepper it might need.
7
Pour into bowls and add toppings, if desired.
Nutrition Facts
4 servings
Serving size
2 cups
Amount per serving
Calories138
% Daily Value *
Total Fat3.5g5%
Saturated Fat 1.8g9%
Sodium17mg1%
Total Carbohydrate28g11%
Dietary Fiber 7g25%
Protein3.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and gloop. (You can save the seeds for a tasty snack later, if you like: just clean the gloop off, then toast the seeds.)
2
Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Slice each across into 1/2” sticks, then turn each slice into cubes.
3
Heat the olive oil in a large pot over medium heat. Add the onion, pepper, and garlic, then sauté for 2 minutes. Add the cubed squash and spices and stir it all together.
4
Put a lid on the pot and let it cook for another 2 minutes. Add the coconut milk and water and stir. Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender.
5
Once the squash is tender, taste the soup and add salt and pepper as needed.
6
Wait until the soup has cooled before transferring it to a blender. Pureé until smooth, then taste again and add any more salt and pepper it might need.
