Description
A taste of the tropics in a creamy butternut squash soup.
Ingredients
2 tablespoons unsalted butter
1 cup chopped yellow onion (1 medium)
1 to 2 teaspoons Kosher salt
1 teaspoon curry powder
½ teaspoon ground cumin
1/8 teaspoon ground allspice
1 tablespoon tomato paste
1 (12 oz.) container Sam’s Fresh Mango Pineapple Salsa
3 cups packed (1 ½ pounds) roasted butternut squash (see notes)
3 cups low-sodium chicken broth or vegetable broth
1 cup coconut milk
2 tablespoons chopped fresh cilantro plus additional for garnish
¼ cup toasted unsweetened coconut flakes (for garnish)
Mexican crema, for garnish
Instructions
- In a Dutch oven or other stock pot, melt the butter over medium heat. Add the onions and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the onions are translucent and softened, 4 to 5 minutes.
- Add curry powder, cumin and allspice, toast for 30 seconds or until fragrant. Add tomato paste; cook 1 minute. Stir in salsa and 1 teaspoon of salt; cook 3 to 5 minutes or until salsa is heated through.
- Add the squash and broth; cover and simmer for 15 minutes.
- Remove the pan from the heat. Stir in coconut milk and cilantro.
- Using an immersion blender or a stand-up blender, puree the soup until smooth. Return the soup to the pot.
- Serve hot with a swirl of Mexican crema.
- Garnish with the toasted coconut and the remaining cilantro.
Notes
To roast butternut squash simply slice off the stem and slice in half lengthwise. Scoop out the seeds. Turn squash cut-side-down on a greased foiled line pan. Bake at 400F for 45 minutes or until soft and tender. Cool and scoop out the flesh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stove top
- Cuisine: Mexican