Butternut Squash and Curry Soup
Butternut squash is a good source of fiber, vitamins A, C, and E, as well as minerals like potassium and magnesium.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Butternut Squash and Curry Soup
Ingredients
Instructions
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Peel and dice the butternut squash.
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Chop the onion and mince the garlic cloves.
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In a large pot, heat some oil and sauté the onion and garlic until fragrant.
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Add the curry powder and cook for another minute.
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Add the diced butternut squash and vegetable broth to the pot.
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Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the squash is tender.
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Use an immersion blender to puree the soup until smooth.
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Stir in the coconut milk and lime juice.
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Season with salt and black pepper to taste.
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Simmer for another 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
