Coconut Curry Squash Soup

A creamy coconut curry soup the whole family will love!

Ingredients:

• 2 medium Acorn Squash
• 1 can coconut milk (400ml)
• 1 tbsp salt
• 1 tsp ground black pepper
• 1 tbsp curry powder
• 1 tsp minced garlic
• 1 medium white onion chopped
• 1-2 tbsp olive oil
• 4-6 cups water 
• Steamed Broccoli Florets (optional)

Directions:

1. Carefully slice the acorn squash in half and remove the seeds.
2. Place face up on a baking sheet and bake in the oven at 350 degrees. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour. 
3. Once the acorn squash is soft remove from the oven and let it sit a bit to cool off. 
4. While the acorn squash is cooling, saute the onion and garlic with the olive oil until soft in a large cooking pot.
5. Remove from heat and add the squash.  (Make sure it has cooled down enough and is safe to hold. Or you can try to hold it with a towel.) Scoop out the inside with a spoon to remove the flesh adding it to the pot.
6. Depending on consistency desired add 4-6 cups of water, the coconut milk and your spices and mix the soup well.  
7. Bring the soup to a boil and reduce to a simmer for about 30 minutes.  
8. Remove from heat and puree the soup with a hand held blender. (Make sure you don’t burn yourself!) Get all the chunks in the soup making sure to blend well so as to get a smooth creamy consistency.

Serve, topped with 1/2 cup steamed broccoli florets. (Optional)

Enjoy!

PureSense Health Clients: 1 cup soup = 2 protein + 2 fat  – Count as a Vegetable serving too if you add the broccoli.  😉