Calypso Butternut Squash Soup

Butternut squash is rich in vitamins A and C, as well as fiber and potassium. It is also low in calories and fat, making it a healthy choice for soup.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Calypso Butternut Squash Soup

Cooking Method: Blending, Boiling Cuisine: American, Caribbean Courses: Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 800 gram Butternut Squash
• 150 gram Onion
• 100 gram Carrot
• 400 ml Coconut Milk
• 500 ml Vegetable Stock
• 2 clove Garlic
• 1 teaspoon Ginger
• 1 teaspoon Curry Powder
• 1 teaspoon Cumin
• 0.5 teaspoon Cayenne Pepper
• 2 tablespoon Lime Juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 20 gram Fresh Cilantro

Instructions

1. Peel and chop the butternut squash, onion, and carrot.
2. In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
3. Add the chopped butternut squash, carrot, curry powder, cumin, and cayenne pepper. Stir well.
4. Pour in the vegetable stock and coconut milk. Bring to a boil and then reduce heat to simmer for about 20 minutes or until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Stir in lime juice, salt, and black pepper.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.