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curried-butternut-squash-soup-recipe

Curried Butternut Squash Soup

A warm, comforting vegan soup with a hint of curry.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large Butternut Squash peeled and cubed
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Curry Powder
  • 4 cups Vegetable Broth
  • 1 cup Coconut Milk
  • to taste Salt
  • to taste Pepper

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add chopped onion and minced garlic, sauté until softened.
  3. 3. Add curry powder and cook for another minute.
  4. 4. Add cubed butternut squash and vegetable broth. Bring to a boil.
  5. 5. Reduce heat and simmer until squash is tender, about 20 minutes.
  6. 6. Use a blender to puree the soup until smooth.
  7. 7. Stir in coconut milk and season with salt and pepper to taste.
  8. 8. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 500mg | Potassium: 600mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 2mg

Keywords

Soup, Vegan
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