Roasted Butternut Squash and Coconut-Curry 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 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Butternut Squash and Coconut-Curry Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and remove the seeds.
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Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.
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Place the squash halves on a baking sheet, cut side down, and roast in the preheated oven for about 40 minutes, or until the flesh is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat.
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Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
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Stir in the curry powder and cook for another minute.
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Scoop out the roasted butternut squash flesh and add it to the pot.
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Pour in the coconut milk and vegetable stock.
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Bring the mixture to a simmer and let it cook for about 10 minutes.
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Use an immersion blender or a regular blender to puree the soup 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 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
