WEBStep 4: Prepare the sauce. Remove two cups of roasted vegetables from the sheet pan and set aside. Stir together the coconut milk and the other seasonings. Add in the remaining vegetables and with an immersion blender, mix till smooth. Bring to a low boil to heat through while you are blending.
Preview
See Also: 20 healthy butternut squash recipesShow details
WEBCubed butternut – Line a baking sheet with parchment paper. Wash the butternut squash and remove the skin with a vegetable peeler. Cut squash in half and the remove seeds. Dice the squash in 1/2-inch cubes and transfer to the sheet pan. Drizzle with olive oil and roast in 375 degrees F preheated oven for approximately 25 minutes or until fork
See Also: keto friendly butternut squash recipeShow details
WEBInstructions. Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large oven proof skillet with 1 tablespoon of oil over medium high heat. Add chicken and sear each side for 3-4 minutes. Remove from pan and set aside. Add the remaining oil and saute onion and butternut squash for about 5 minutes.
See Also: low sodium butternut squash recipesShow details
WEBCook the aromatics: Heat the oil then saute the onion and garlic until soften. Add the spices and cook for a minute. Simmer: Pour in the broth, coconut milk, and butternut squash and cook covered for 12 to 15 minutes until the squash is soft. Blend: Remove the lid and puree the soup until smooth with an immersion blender.
See Also: low calorie butternut squash recipesShow details
WEBRemove chicken from the pan but leave the garlic and diced onions. Remove the butternut squash peel and cut the squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, ½ cup sour cream, ¼ tsp of cumin, ¼ nutmeg, and 1 tbsp of honey. Bring the soup to a simmer and let cook for 10-15 minutes.
See Also: keto butternut squash casserole recipeShow details
WEBSaute for about 5 minutes, until the vegetables are soft. Add the butternut squash, chicken broth, salt, and pepper. Tie the fresh herbs with twine and place on top. Bring the butternut squash soup to a boil, then simmer for 20-30 minutes, until the squash is soft. Ladle the soup into a large high-power blender.
See Also: low fat butternut squash recipeShow details
WEBInstant Pot Method: Firstly, press SAUTE on Instant Pot. Next, add coconut oil to the POT. Once the oil is hot, add cumin seeds, bay leaf, and let cumins splutter. Next, add minced ginger, garlic, and curry leaves. Saute for a few seconds. Then add onions, and saute until onions turn light brown for 3-4 minutes.
See Also: Egg Recipes, Squash RecipesShow details
WEBMix for a few seconds. Stir in the butternut squash, then add a cup of water. Mix, cover and let the butternut squash cook for about 10 minutes or until fork-tender but not mushy. Stir in the coconut milk. Add salt to taste and let the curry come to a boil.
See Also: Squash Recipes, Vegan RecipesShow details
WEB26.5 oz butternut squash, 3 carrot, 1 onion, 2-3 cloves garlic, 2 tsp olive oil. Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a good stir.
See Also: Soup Recipes, Squash RecipesShow details
WEBInstructions. Heat olive oil in dutch oven or stock pot over medium-low heat. Add in the onion and garlic and cook until tender (approximately 5 minutes). Add the curry powder, coriander, turmeric, cinnamon, ginger, cayenne pepper, and salt to the pot. Pour in the coconut milk and whisk to distribute the spices.
See Also: Squash RecipesShow details
WEBInstructions. Preheat the oven to 400º F. Arrange the butternut squash, carrots, onion and garlic in a tray and drizzle with coconut oil. Season with salt and pepper. Bake for 25-30 minutes, or until veggies are brown. Transfer veggies to a pot and add the vegetable broth, turmeric and bay leaf.
See Also: Low Carb Recipes, Soup RecipesShow details
WEBInstructions. Add your chopped vegetables to a microwaveable bowl and cook for 4 minutes. While they are cooking, add your curry paste, coconut milk and coconut sugar to a large saute pan and whisk to get everything mixed well. Take the vegetables out of the microwave and add to the curry sauce. Mix well.
See Also: Dinner Recipes, Healthy RecipesShow details
WEBInstructions. Add coconut oil to a large deep skillet, pot or dutch oven and place over medium heat. Once coconut oil is melted, add in the onion, carrot, cauliflower florets, and butternut squash and saute, stirring occasionally, until cauliflower and butternut squash begin to soften, this should take 5 to 10 minutes.
WEBUsing all squash in this recipe would've resulted in a soup with too many carbs to be keto friendly. Third Step: P uree with an immersion blender. Be careful because the soup will be hot, and you don’t want to get burned. Fourth Step: Add in the sour cream, heavy cream, and salt. Mix well and serve.
See Also: Keto Recipes, Low Carb RecipesShow details
WEBIn a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle. Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash. Warm the oil in a large Dutch oven over medium heat.
WEBIn a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker. While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash.