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Thai Coconut Curry Carrot & Butternut Squash Soup

2 Butternut Squashes

6 Carrots

1 can of Coconut Milk

Thai Coconut Curry Carrot & Butternut Squash Soup

Thai Coconut Curry Carrot & Butternut Squash Soup

1 1/2 cups of Chicken Broth

1 T. Minced Onion

1 T. Fresh Ginger

2 tsp. Agave Nectar

2 tsp. Thai Curry Paste

2 tsp. Curry Powder

2 T. Fresh Lime Juice

1 tsp. Sea Salt

1 T. Olive Oil

 

Preheat oven to 400 degrees.  Clean out squash and peel carrots.  Place carrots and the squash skin side up in a broiler pan with water.  Bake for about 45-50 minutes.  The skin on the squash should be turning golden brown.   Take them out of the oven and let them cool for at least 5 minutes.  Saute the garlic and onion in the olive oil for about 5 minutes until they begin to turn golden brown.  Set aside.  In a food processor puree squash, carrots, garlic, onion, and coconut milk until smooth then place in soup pot on medium heat.  Stir in fresh ginger, agave nectar, curry paste, curry powder, lime juice, and sea salt.  Then slowly add the chicken broth in small amounts constantly stirring.  Reduce heat and simmer for 45 minutes stirring occasionally.  Then serve!!

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