Curried Winter Squash
Winter squash is a great source of vitamin A, vitamin C, and fiber. It is also low in calories and fat.
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 Winter Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the winter squash in half, remove the seeds, and place the halves on a baking sheet.
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Roast the squash in the preheated oven for 30 minutes, or until tender.
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While the squash is roasting, heat a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
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Add the curry powder, turmeric, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
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Pour in the coconut milk and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
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Once the squash is roasted, remove it from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the curry mixture.
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Use an immersion blender or a regular blender to puree the mixture until smooth.
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Return the pot to the stove and heat the soup over medium heat until warmed through.
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Stir in the cilantro and lime juice.
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Serve the curried winter squash hot, garnished with additional cilantro if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
