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Photo: Greg DuPree
Active Time:50 minsTotal Time:1 hr 20 minsServings:4Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 20 minsServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumyellow onion, chopped1mediumbutternut squash, peeled and cut into 1-inch pieces (about 6 cups)1smallserrano pepper, seeded and chopped1tablespoonminced fresh ginger1teaspoonground coriander1teaspoonground cumin½teaspoonground turmeric¾teaspoontoasted fennel seeds, divided2cupscauliflower florets4cupsreduced-sodium vegetable broth1 ¼cupswell-shaken light coconut milk, divided1 ½teaspoonslime juice½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumyellow onion, chopped
1mediumbutternut squash, peeled and cut into 1-inch pieces (about 6 cups)
1smallserrano pepper, seeded and chopped
1tablespoonminced fresh ginger
1teaspoonground coriander
1teaspoonground cumin
½teaspoonground turmeric
¾teaspoontoasted fennel seeds, divided
2cupscauliflower florets
4cupsreduced-sodium vegetable broth
1 ¼cupswell-shaken light coconut milk, divided
1 ½teaspoonslime juice
½teaspoonsalt
DirectionsHeat oil in a large Dutch oven or heavy stockpot over medium heat. Add onion and squash; cook, stirring often, until the onion is translucent, about 7 minutes. Add serrano and ginger; cook, stirring often, until fragrant, about 1 minute.Reduce heat to medium-low and add coriander, cumin, turmeric and 1/4 teaspoon fennel seeds. Cook, stirring constantly, until fragrant, about 1 minute. Stir in cauliflower and broth. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, until the squash is fork-tender, 25 to 30 minutes.Working in 2 batches, transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot.Stir 1 cup coconut milk into the soup. Bring to a gentle simmer over medium-low heat. Stir in lime juice and salt. Remove from heat.Divide the soup among 4 bowls. Top each with 1 tablespoon coconut milk and a pinch of fennel seeds.To make aheadCover and refrigerate for up to 3 days or freeze for up to 6 months.Originally appeared: EatingWell.com, February 2021
Directions
Heat oil in a large Dutch oven or heavy stockpot over medium heat. Add onion and squash; cook, stirring often, until the onion is translucent, about 7 minutes. Add serrano and ginger; cook, stirring often, until fragrant, about 1 minute.Reduce heat to medium-low and add coriander, cumin, turmeric and 1/4 teaspoon fennel seeds. Cook, stirring constantly, until fragrant, about 1 minute. Stir in cauliflower and broth. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, until the squash is fork-tender, 25 to 30 minutes.Working in 2 batches, transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot.Stir 1 cup coconut milk into the soup. Bring to a gentle simmer over medium-low heat. Stir in lime juice and salt. Remove from heat.Divide the soup among 4 bowls. Top each with 1 tablespoon coconut milk and a pinch of fennel seeds.To make aheadCover and refrigerate for up to 3 days or freeze for up to 6 months.
Heat oil in a large Dutch oven or heavy stockpot over medium heat. Add onion and squash; cook, stirring often, until the onion is translucent, about 7 minutes. Add serrano and ginger; cook, stirring often, until fragrant, about 1 minute.
Reduce heat to medium-low and add coriander, cumin, turmeric and 1/4 teaspoon fennel seeds. Cook, stirring constantly, until fragrant, about 1 minute. Stir in cauliflower and broth. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, until the squash is fork-tender, 25 to 30 minutes.
Working in 2 batches, transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot.
Stir 1 cup coconut milk into the soup. Bring to a gentle simmer over medium-low heat. Stir in lime juice and salt. Remove from heat.
Divide the soup among 4 bowls. Top each with 1 tablespoon coconut milk and a pinch of fennel seeds.
To make ahead
Cover and refrigerate for up to 3 days or freeze for up to 6 months.
Originally appeared: EatingWell.com, February 2021
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Nutrition Facts(per serving)262Calories12gFat39gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
