Butternut Squash Curry

Butternut Squash Curry

Weight Loss Cleveland TN Butternut Squash Curry

Ingredients:

  • 2 tsp coconut oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 small chile pepper, finely chopped
  • 2 tsp paprika
  • 2 tsp turmeric
  • 1½ tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp Himalayan sea salt
  • 2 cups cubed butternut squash
  • 2 cups chopped tomatoes
  • 2 cups water Chopped fresh cilantro, for garnish

Instructions:

  1. In a large saucepan, heat the coconut oil over medium heat. Add the onion, garlic, and chile. Sauté for 2-3 minutes, or until onions are translucent.
  2. Add the paprika, turmeric, cumin, curry, and salt. Stir to combine.
  3. Add the butternut squash and cook, stirring occasionally, for 5-7 minutes, or until squash has browned lightly. Add additional coconut oil to the pan, if needed.
  4. Add the tomatoes and water. Stir to combine. Cook, uncovered, for about 40 minutes or until the squash is fork-tender. Be sure to stir the soup occasionally.
  5. Serve bowls of soup topped with chopped cilantro.

*Reference your nutrition guide for serving sizes*