| Squash and Sweet Potato Soup: | ||
| 3 tbsp. | Olive oil | 45 mL |
| 4 cloves | Garlic, minced | |
| 2 tbsp. | Ginger, minced | 30 mL |
| 1 medium | Butternut squash, peeled and cubed | |
| 1 medium | Sweet potato, peeled and cubed | |
| 1 medium | Carrot, peeled and diced | |
| 1 tbsp. | Curry powder | 15 mL |
| 4 cups | Vegetable stock | 1000 mL |
| 1 cup | Coconut milk | 250 mL |
Directions:
- Heat oil in large saucepan over medium heat. Add garlic and ginger and cook while continually stirring for 3 minutes.
- Stir in the butternut squash, sweet potato, carrots and curry powder. Continue to cook, while stirring for about 10 minutes.
- Add vegetable stock and bring to boil then immediately reduce heat and uncover. Let simmer for about 15 minutes or until vegetables are soft.
- Stir in coconut milk and continue heating for about 10 minutes.
- Remove from heat and place in food processor. Blend until smooth.
| Nutrient Analysis Per Serving (makes 6 servings): |
| Calories: 196 |
| Fat: 15 grams |
| Carbohydrates: 15 grams |
| Fibre: 2 grams |
| Protein: 2 grams |