Sunday, March 10, 2013

Caleb's Curry Squash and Bean Soup

Our oldest son is an inventive cook, as well as a fine brew master.  His sense of flavor and texture combinations rivals that of any chef I know.  He created this soup and shared the basic recipe with me. I made it last week and found it to be incredibly easy, nutritious and delicious!  

1 Tablespoon coconut oil
1 small yellow onion, chopped  (about 1/2 cup)
1 garlic clove, minced
4 cups cubed (1"cubes) peeled butternut squash
4 cups vegetable broth
1-15 oz. can drained and rinsed white beans  (or 1 1/2 cup cooked white beans)
1 teaspoon curry powder (use more if you like it spicier)
few sprinkles of crushed red pepper flakes (optional)

Saute onion, garlic and squash cubes in the coconut oil about 5 minutes, until onion is tender.   Add the vegetable broth, the white beans and and the curry powder . Simmer until the squash is very tender.  Puree with an immersion stick or blender.   Add a few sprinkles of crushed red pepper flakes if you want to kick up the Pzazz factor just a bit.  I put a few small dollops of plain yogurt on the top of the soup which was just the right compliment to the curry flavor.

Servings per recipe: 6
Serving Size: 1 cup
Calories: 136
Total Fat:  2 g
Cholesterol: 0 mg                              
Sodium: 235 mg
Total Carbs: 27 g
Dietary Fiber: 8 g
Protein:  5 g