Curried Squash Soup
Butternut squash is a good source of fiber, vitamin C, and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Curried Squash Soup
Ingredients
Instructions
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Peel and chop the butternut squash, onion, and garlic cloves.
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Heat olive oil in a large pot over medium heat.
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Add the chopped onion and garlic cloves to the pot and sauté until fragrant.
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Add the chopped butternut squash to the pot and cook for a few minutes.
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Add the curry powder, ground cumin, and ground coriander to the pot and stir well.
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Pour in the vegetable broth and coconut milk.
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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 or transfer the soup to a blender to puree until smooth.
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Season with salt and black pepper to taste.
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Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
