Curried Butternut Squash Soup
Butternut squash is rich in 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: 9.
Ingredients
- 500 gram Butternut Squash
- 1 piece Onion
- 2 clove Garlic
- 1 teaspoon Ginger
- 2 teaspoon Curry Powder
- 400 milliliter Coconut Milk
- 500 milliliter Vegetable Stock
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Peel and chop the butternut squash into small cubes.
- In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
- Add the curry powder and cook for another minute.
- Add the butternut squash cubes and stir to coat them with the spices.
- Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Season with salt and black pepper to taste.
- Serve hot and garnish with a drizzle of coconut milk and a sprinkle of fresh herbs, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 30g10%
- 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.