Coconut Curry Squash Soup With Roasted Brussel Sprouts
When dining out at fancy restaurants, one is often confronted with the difficult choice of having soup or salad to go with their entree. But why not both? Especially when you are preparing your meal at home. You may even decide that you don’t need an entree.
Brussel sprouts are mostly underrated. People just don’t know what to do with them, or simply are not a fan of its mostly bitter taste. But what if you can combine a brussel sprout salad with a delicious combo soup of butter squash, coconut milk and curry?
You will never treat brussel sprouts — and soup for that matter — the same again, ever.
6 brussel sprouts, cut in half
One small yellow onion, chopped
1/4 cup turkey bacon bits
1 small pack (1 oz) raisins
2 tbsps Olive oil
1 box or can (18 oz) Campbell golden butternut squash soup
1 can (13 oz) coconut milk
1 tsp curry powder
2 tbsps chopped green onions
Carmelize the onions by cooking them in 2 tbsps of Olive oil for 15 minutes. Set aside. Pre-heat oven to 400 degrees. Place brussel sprouts and turkey bacon bits in a baking tray and bake for 30 minutes. Add the carmelized onions and raisins and continue baking for another 5 minutes. Remove from heat and place on a bowl or salad plate. Heat the squash soup in a medium pan over medium -high heat just until it starts to boil. Reduce heat to low and add coconut milk and curry powder. Cook for 10 minutes, stirring constantly. Remove from heat and serve on a soup bowl, topped with green onions, along with the brussel sprout salad.