Servings: 9 (click to scale)
Ingredients
- 1 Tbsp cooking oil
- 1 cup yellow onion
- 1 Tbsp fresh garlic chopped
- 1 Tbsp fresh sage chopped
- 1 Tbsp fresh ginger chopped
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp curry powder
- 2 cup white wine
- 2 cup unsweetened coconut milk
- 1/2 cup orange juice
- 1 cup low sodium vegetable broth
- 1 cup butternut squash diced
- 2 cup carrots sliced
- 1 tsp salt
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Instructions
- In a large stock pot, saute the onions in the oil over medium heat for 3 to 5 minutes. Add in the garlic, sage, ginger, coriander, cumin, and curry into the pot and stir for 2 minutes. Add the white wine, coconut milk, orange juice and stir in the vegetable broth. Simmer for 10 minutes. Next, add the squash, carrots and salt. Simmer the soup for 20 minutes or until the vegetables are fork tender.
- Scoop approximately 1/3 of the soup into a robot coupe and pulse until a chunky puree is formed about 5 pulses. May need to be done in batches depending on volume of soup. Return the pureed soup back to the pot and stir to combine.
- In an entree coupe bowl scoop 8 oz. of soup
Nutrition
Calories: 203kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 286mg | Fiber: 3g
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