Curried Butternut Squash and Apple Soup
Butternut squash is a good source of fiber, potassium, and vitamin A.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Curried Butternut Squash and Apple Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven for 30 minutes or until the flesh is tender.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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Add the curry powder and cook for another minute.
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Scoop out the roasted butternut squash flesh and add it to the pot, along with the diced apple. Stir well.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
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Simmer for another 5 minutes to heat through.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of curry powder, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
