Mandy’s Spicy Butternut Squash Soup
Butternut squash is rich in fiber, vitamins A and C, and potassium. It is also a great source of antioxidants.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mandy’s Spicy Butternut Squash Soup
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet and roast them in the oven for 45 minutes, or until the flesh is tender.
-
While the squash is roasting, heat some oil in a large pot over medium heat. Add the onion and garlic cloves and sauté until softened.
-
Scoop out the roasted squash flesh and add it to the pot. Stir in the vegetable stock, coconut milk, red curry paste, lime juice, salt, and black pepper.
-
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
-
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
-
Serve the soup hot, garnished with cilantro leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- 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.
