Skinny Butternut Curry Ginger Soup

There is something about creamy soup that makes fall complete, especially if the ingredients come from the mitten state.  This version of my skinny butternut curry ginger soup taste amazing, and it’s filling, and basically healthy for you.

This little bundle of love butternut squash came 1316 miles from Hudsonville Michigan to get into my bowl of soup & I love him, not to mention the apples coming 1471 miles, from Traverse City Michigan.  Now that it’s November and much cooler, (mid 80’s) the garden has been planted and we can grow some of our own produce.  I can’t even imagine a potato growing in our swampy state!  Sorry I’m leaving a small carbon footprint, sometimes it’s almost impossible to eat “local” in Southern Florida!  Although there is no better place in the states to get produce than in Michigan, just sayin’ 😉

One butternut squash, two sweet potato, one sweet onion & two apples all peeled makes enough for 3 batches of soup, you can freeze whatever you wont be using.

All the ingredients are cut and sliced put in a large roasting pan with a drizzle of olive oil, thyme, kosher salt & fresh pepper, then roasted for 1 1/2 hours on 350 degrees.

After they are roasted you can run it through a food processor or even a blender if you don’t have one.  Not the most appetizing photos….taste amazing though.

This is Mr Kitchenaid, he is one of the reasons I love spending time in my kitchen!

Each container (3) of puree makes enough for 4 nice size bowls of soup.  I can’t break down portions because the big guy eats in one serving what more than most families consume in a day!

These are the only other ingredients I use.  I’m sure you could add butter or cream although this is my skinny version.

To finish the skinny soup, use about 3 cups of the roasted vegetable puree,  put in sauce pan and add, 1 teaspoon of fresh ginger and 1 teaspoon of curry powder.  Everything can be adjusted to your liking.  Or you can use ground ginger and curry paste, anything works. 😉  The amount of broth depends on the consistency of the soup your looking for, you may need to add more than a quart of broth, you can also use vegetable stock if you prefer, this is just what I had in the pantry.  Keep sampling the soup as you go…..and never trust a skinny chef.

Mix the ingredients well and bring to a simmering boil on medium heat.  Serve in large soup bowls and add a dollop of sour cream and raw pepitas (green pumpkin seeds) to your liking.  You can also sprinkle more curry powder for added flavor.

Bon Appetit!


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