Harvest Vegetable Soup

Butternut squash, a key ingredient in this soup, is rich in vitamin A and potassium. It is also known for its sweet and nutty flavor.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Harvest Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: International, Vegetarian Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 250 gram Carrots
• 250 gram Potatoes
• 150 gram Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 teaspoon Curry Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 15 gram Fresh Cilantro
• 2 tablespoon Lime Juice

Instructions

1. Peel and chop the butternut squash, carrots, potatoes, onion, and garlic.
2. In a large pot, heat some oil and sauté the onion and garlic until fragrant.
3. Add the chopped vegetables and cook for 5 minutes.
4. Pour in the vegetable stock and bring to a boil. Reduce heat and let it simmer for 20 minutes or until the vegetables are tender.
5. Using an immersion blender or a regular blender, blend the soup until smooth.
6. Return the soup to the pot and stir in the coconut milk, curry powder, cumin powder, salt, and black pepper. Simmer for another 5 minutes.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.