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curried-butternut-squash-soup-recipe

Curried Butternut Squash Soup

A warm, comforting, and gluten-free soup perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Indian
Servings: 4 servings
Calories: 180 kcal

Ingredients 

Main Ingredients

  • 1 medium 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 Black Pepper

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. 2. Add the curry powder and cook for another minute, stirring constantly.
  3. 3. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20-25 minutes.
  4. 4. Use a blender to puree the soup until smooth. Return the soup to the pot.
  5. 5. Stir in the coconut milk and season with salt and black pepper to taste. Heat through, then serve.

Nutritional Value

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 2mg

Keywords

Butternut Squash, Curried, Gluten-Free
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