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vegetarian-butternut-squash-coconut-curry-soup-recipe

Vegetarian Butternut Squash Coconut Curry Soup

A warm, comforting vegan soup with butternut squash and coconut curry flavors.
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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: 250 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 1 can coconut milk full-fat
  • 1 tablespoon curry powder
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • to taste salt
  • to taste black pepper

Instructions 

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

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg

Keywords

Butternut Squash, Coconut Curry, Soup, Vegan
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