Ingredients
-
1 tsp
canola oil
-
1
onion
, finely chopped
-
2
garlic cloves
, minced
-
2 tsp
mild
curry powder
-
3 cups
butternut squash
, cubed
-
3 cups
cauliflower florets
-
900-mL carton
vegetable broth
-
165-mL can
coconut milk
-
1/4 cup
pepitas
, toasted
Instructions
- Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, 3 to 4 min. Sprinkle curry powder over mixture. Cook, stirring, 1 min.
- Add squash, cauliflower and broth. Bring to a boil over high. Simmer until vegetables are very tender, 5 to 7 min.
- Pour soup, in batches, into a blender. Purée until smooth. Divide among bowls.
- Whisk coconut milk in a bowl. Drizzle over soup. Sprinkle with pepitas.
Nutrition (per serving)
- Calories
- 243,
- Protein
- 10 g,
- Carbohydrates
- 25 g,
- Fat
- 14 g,
- Fibre
- 7 g,
- Sodium
- 912 mg.
- Excellent source of
- Vitamin A
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.
