Taste of Tuesday: Coconut Curry Butternut Squash Soup

I love a great soup for the Fall and Winter and I am going to try and make a nice batch once a week on Sunday's or Monday's to eat for lunch all week long.  Last week I made this delicious soup and I swear I think I could make it every week and not get tired of it.  It was so good and really pretty easy.  

Coconut Curry Butternut Squash Soup

Recipe from Our Best Bites adapted from Cooking Light

Ingredients:

36 ounces peeled, seeded butternut squash, cubed
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped
1/4 cup shredded coconut
Sriracha sauce to taste

Instructions:

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine. Roast for 35 minutes or until tender and starting to brown.

While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.

Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.

Calories: 121
Fat: 6
Carbs: 16
Protein: 2
Weight Watchers Points Plus: 2 or 4 (depending on how you calculate the points; if you count the squash as 0 points, the recipe has 2 points)

My food photography is terrible, so bear with me; but here are some of the steps I took to make the soup:

Cutting all the butternut squash.  My grocery store doesn't carry butternut squash already cubed for you, so I bought one big one and peeled it with a vegetable peeler and cubed it. But if your grocery does carry it, that would save a decent amount of time and make it that much easier.  

After I broiled the squash, I stuck all the ingredients in a big pot and broke out the immersion blender and blended everything together.  If you like making soups and don't own an immersion blender, I would highly suggest to go purchase one.  It makes life so much easier and faster to whip up these soups.  

I hope you enjoy it as much as I did.  What is one of your favorite soups?  I need some recommendations on what to make for this week???

I linked up with Blissfully Miller and Let's Get Bananas for a Taste of Tuesday!