Butternut Squash Soup
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
Portions6![Difficulty]()
DifficultyMedium
Ingredients
-
2 tablespoons Country Crock Plant Butter Tub with Olive Oil
![olive oil spread]()
- 1 medium yellow onion, chopped
- 1 celery stalk, chopped
- 1 small carrot, peeled and chopped
- 1 medium red potato, peeled and cubed
- 1 medium-size butternut squash peeled, seeds removed and cut into cubes OR 20 ounces pre-cut butternut squash cubes
- 2 teaspoons salt, to taste
- 1 teaspoon curry powder, to taste
- 4 cups low sodium vegetable stock or water
-
1/4 cup Country Crock® Plant Cream
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- 1 tablespoon lemon juice
Coconut Cilantro Topping
- 3/4 cup toasted coconut chips
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon zest
- 2 teaspoons crushed red pepper flakes, optional
- a pinch of salt
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt the Country Crock® Plant Butter in a large pot. Add the onions, curry powder and salt, and cook for 5 minutes, or until lightly browned. Stir in celery, carrot, potato, and butternut squash.
- Pour in the vegetable stock, but only enough to cover the vegetables. Bring to a boil, reduce heat to low, cover pot and simmer for 40 minutes, or until the vegetables are tender.
- While the vegetables are cooking, prepare the Coconut Cilantro topping. In a small bowl, stir the coconut chips, cilantro, lemon zest, red pepper flakes, and salt together. Use your fingers to break up the lemon zest if it clumps together.
- When the vegetables are cooked, transfer the soup to a blender, add the Country Crock® Plant Cream, and blend until very smooth.* If soup is very thick, pour in more vegetable stock - in small amounts at a time - until soup is thinner but still creamy and velvety.
- Serve soup hot and topped with coconut cilantro topping.
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