Go Back
–+ servings
coconut-curry-butternut-squash-soup-recipe

Coconut Curry Butternut Squash Soup

This recipe is gluten free.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Thai
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 large Butternut Squash peeled, seeded, and cubed
  • 1 can Coconut Milk
  • 2 cups Vegetable Broth
  • 1 tablespoon Curry Powder
  • 1 teaspoon Salt
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Olive Oil

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until softened.
  2. 2. Add cubed butternut squash, curry powder, and salt. Stir to coat the squash with the spices.
  3. 3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20-25 minutes.
  4. 4. Remove from heat and let cool slightly. Transfer the mixture to a blender and blend until smooth.
  5. 5. Return the blended soup to the pot. Stir in the coconut milk and heat through.
  6. 6. Serve hot, garnished with fresh herbs if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 2mg

Keywords

Gluten-Free
Tried this recipe?Let us know how it was!