Healthy Curried Butternut Squash Soup Recipe
A delicious creamy pot of gold a.k.a curried butternut squash soup.
Ingredients
- 1 medium-large butternut squash 4lbs/1.8kg, halved and seeded
- 2 tbsp avocado oil extra virgin olive oil, or coconut oil
- 2 cups chopped yellow onion
- 3 tbsp yellow curry powder hot or mild
- 1 tsp ground turmeric
- 1 tsp cumin powder
- 2-3 cloves garlic minced
- 4 cups vegetable broth or veggie stock
- Pinch of salt and black pepper to taste
- 1 tbsp lime or lemon juice
- 1 can 400ml full-fat coconut milk
- Fresh cilantro or coriander chopped to garnish
Optional:
- 1-2 tsp maple syrup or brown sugar
- Pinch of red hot peppers or Thai red curry paste for Thai flavors
- Roasted squash seeds crusty bread, or vegan yogurt to serve
Instructions
- Roast squash cut-side down at 180°C (350°F) for about 1 hour (or simmer cubed squash).
- Sauté chopped yellow onion in oil on medium heat for 10-15 minutes. Add garlic and spices, cook 1-2 minutes.
- Add broth, squash, salt, pepper, optional sweetener, and simmer until tender.
- Blend the soup until creamy.
- Stir in coconut milk and warm gently without boiling.
- Add lime juice and garnish with cilantro.
- Sprinkle with roasted squash or pumpkin seeds.
Nutrition
Calories: 355kcalCarbohydrates: 35gProtein: 5.5gFat: 19gSodium: 550mgFiber: 11gSugar: 9g
Tried this recipe?Let me know how it was in the comments below.