
Curry Roasted Butternut Squash Soup
3
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
10 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate
Ingredients
Uncooked carrot(s)
1 medium, cubed
Uncooked celery
2 stalk(s), medium, diced
Uncooked onion(s)
1 small, diced
Minced ginger
1 tbsp(s)
Fresh peeled apple slice(s)
1 medium, cored, roughly chopped
Curry powder
1 tbsp(s)
Garam masala
½ tsp(s)
Ground turmeric
1 tsp(s)
Ground cumin
1 tsp(s)
Cayenne pepper
½ tsp(s)
Fat free reduced sodium vegetable broth
6 cup(s), 5-6 cups
Pumpkin and squash seeds (unhulled)
4 tsp(s), (reserved)
Cooking spray
2 spray(s)
Cilantro
1 tbsp(s), (optional)
Light unsweetened coconut milk
13½ fl oz
Garlic clove(s)
1 clove(s), medium
Olive oil
1 tbsp(s)
Uncooked butternut squash
6 cup(s), cubed, seeds reserved