Roasted Squash Coconut Curry Soup

Happy Friday!

As you are likely well aware, this week has had a bit of a fall theme {can you tell we love this season?}, so we decided to end the week on a similar note and share one more recipe with you to get you pumped up about fall.

This recipe comes from Skinny Taste, one of our favorite blogs. It combines squash, which is so quintessentially fall, and Thai curry, which you know we are a fan of, to make a warm, hearty dish that fills for only 98 calories a serving….We don’t hate that!

Photo Credit: Skinny Taste

Roasted Red Kuri Coconut Curry Soup


  • 4.25 – 4.5 lbs kuri red squash (You could also sub acorn or butternut squash, or sweet potato)
  • 1 tsp coconut oil (or olive oil)
  • 1/2 tsp roasted cumin
  • 1 3/4 tsp garam masala
  • 2 1/4 tsp madras curry powder
  • 1/2 medium onion, minced
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 cup light coconut milk
  • 4 cups fat free, low sodium vegetable or chicken broth (or make your own to eliminate sodium altogether)
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh cilantro
  • hot chili pepper, diced (optional)


Heat the oven to 400°F. Using a heavy, sharp knife, cut the squash into quarters.Place on a baking sheet and bake for 1 hour.

When the squash is cooked and cool enough to handle, peel the skin away from the squash flesh. This should make about 3 cups.

Add oil to a medium soup pot, on medium heat. When oil is hot add onion, shallots, chili pepper (if using) and garlic; sauté on low heat until golden. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, roasted kuri pumpkin and cook covered 20 – 25 minutes. Remove cover and using an immersion blender, puree soup until smooth.

Season with salt and fresh pepper to taste and serve with fresh cilantro.

The Skinny:

Servings: 5 • Serving Size: just under 1 1/2 cups
Calories: 98 • Fat: 4.0 g • Protein: 1.7 g • Carb: 14.1 g • Fiber: 2.2 g • Sugar: 1.6 g   
Sodium: 807.5 g  without salt (varies by brand of broth)

We definitely can’t wait to try this one! Sounds like the perfect precursor to a weekend of college football! May all your teams win this weekend… unless you’re playing the Cougs of course!


Have a great weekend!

❤ Sarah&Jamie


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