This butternut squash soup is rich with Indian flavors such as garam masala, turmeric and cumin.
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Butternut squash isn’t super low in carbs, but it is much lower than potato and it makes the same kind of filling qualities with much more flavor! It is a good source of fiber, vitamin C, potassium, vitamin A and vitamin E.
Add some oil to a large saucepan and sauté some garam masala for a few minutes until fragrant. Add some chopped onion and cook until softened.
Meanwhile, prepare the butternut squash. I usually deal with it in two halves – the tube part and the ball part. Cut off the peel, remove the seeds, and chop.
Bring to the boil, then reduce to a simmer, cover, and cook until the squash is tender. Carefully pour it into a blender – watch out for hot splashes!!
Blend until smooth. Taste for seasoning and add salt and pepper if required. Blend again then serve. I like to swirl a little soured cream into the soup!
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- 1 tbs olive oil
- ½ tsp garam masala
- ¼ cup chopped onion
- 1 small butternut squash peeled, deseeded, and chopped
- 1 can unsweetened coconut milk
- 8 fl oz chicken stock
- ½ tsp turmeric
- ½ tsp ground cumin
- salt and pepper to taste
- soured cream optional, to serve
- Heat the oil in a large saucepan and saute the garam masala until fragrant. Add the onion and saute until softened.
- Add the squash, stock, coconut milk, turmeric and cumin. Bring to the boil, then reduce to a simmer, cover, and cook until the squash is soft.
- Carefully pour the soup into a blender and blend until smooth. Taste for seasoning and add salt and pepper if desired, blend again.
- Serve in small bowls garnished with a swirl of soured cream, if desired.
11g net carbs per serving.