Butternut Squash Coconut Soup
Butternut squash is a great source of vitamin A, which is important for maintaining healthy skin and good vision.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Butternut Squash
- 2 cup Coconut Milk
- 1 medium Onion
- 2 clove Garlic
- 2 cup Vegetable Stock
- 1 teaspoon Curry Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Lime Juice
- 2 tablespoon Fresh Cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic, cook until softened.
- Add butternut squash, curry powder, cumin, salt, and black pepper. Cook for 5 minutes.
- Add vegetable stock and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in lime juice.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 20g7%
- Sugars 8g
- 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.