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Curried Squash Soup

Curried Squash Soup recipe

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.

Cooking Method ,
Cuisine ,
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 1000
Best Season Fall
Ingredients
  • 500 gram Butternut squash
  • 1 piece Onion
  • 2 piece Garlic cloves
  • 1 cup Coconut milk
  • 2 cup Vegetable broth
  • 2 teaspoon Curry powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Fresh cilantro
Instructions
  1. Peel and chop the butternut squash, onion, and garlic cloves.
  2. Heat olive oil in a large pot over medium heat.
  3. Add the chopped onion and garlic cloves to the pot and sauté until fragrant.
  4. Add the chopped butternut squash to the pot and cook for a few minutes.
  5. Add the curry powder, ground cumin, and ground coriander to the pot and stir well.
  6. Pour in the vegetable broth and coconut milk.
  7. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the squash is tender.
  8. Use an immersion blender or transfer the soup to a blender to puree until smooth.
  9. Season with salt and black pepper to taste.
  10. 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.

Read it online: https://for-vegan.com/recipe/curried-squash-soup-2/