Coconut Curry Butternut Squash Soup with a Coconut Yogurt Spiderweb

• Gluten free

• Produce

  • 4 cups Butternut squash
  • 1 cup Carrots
  • 1 Onion, medium

• Canned Goods

  • 3 cups Chicken broth, low-sodium
  • 3/4 cup Coconut milk, canned

• Baking & Spices

  • 3/4 tsp Curry powder, mild

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 1 cup Greek yogurt, plain

Found on thefoodieandthefix.com

Description

Directions

• Heat a medium-large pot to medium heat. Add coconut oil, onions and carrots. Saute until vegetables have softened.
• Add broth and squash, cover and bring to a boil. Once boiling, remove lid and let simmer until squash is tender (if you can easily smash one against the side of the pan, theyre ready). Add curry powder.
• In batches, puree soup in a blender, making sure you remove the center of the lid (and cover with a clean towel while blending!). Return to pot.
• Stir in 2/3 cup coconut milk and heat through if necessary. Portion soup into bowls.
• In a small bowl, stir together the yogurt and 2 1/2 Tbs coconut milk. Put the mixture into a pastry bag or a ziplock bag and snip off the tip with a pair of kitchen shears. Make circles of yogurt in each bowl, then use a tooth pick to make lines going from the center to the outside of each bowl.
• If you really want to do it up, throw a clean plastic spider on top (real spiders not recommended).

Nutrition