Try this Curried Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionHeat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2316g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 500 | ||
Calories from Fat: 101 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 124.8mg | 4 % | |
Potassium 5700.7mg | 150 % | |
Total Carbohydrate 93.9g | 28 % | |
Dietary Fiber 29.1g | 116 % | |
Sugars, other 64.8g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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