Vegan Curried Butternut Squash Soup With Coconut Milk
This creamy, comforting Curried Coconut Butternut Squash Soup is surprisingly low in calories and packed with flavour. It's perfect for those chilly autumn evenings. Grab your soup spoon and get ready for a taste of autumn! 🍂
Equipment
- 1 Sharp knife
- 1 Large Casarole Dish or dutch oven
Ingredients
For the soup
- 1 Whole Butternut Squash about 1.5kg
- 1 Medium Onion
- 1 Medium Carrot
- 2 Cloves Garlic
- 1 Piece Ginger about thumb sized
- 1 Tbsp Olive Oil
- 1 400ml Can Coconut Milk
- 1.5 Tbsp Curry Powder
- 1 Tsp Garam Masala
- 1 Tbsp Veggie Stock Powder
Optional garnishes
- 1 Tbsp Coriander Leaves
- 1 Tbsp Pumpkin Seeds
- 2 Tbsp Coconut Milk Reserved from the can
Instructions
- Roast the Butternut Squash: Preheat oven to 180˚C (≈ 355˚F). Roast cubed butternut squash with oil until tender and golden brown.
- Prep the Aromatics: Chop onion, carrot, garlic, and ginger.
- Sauté the Onion and Garlic: Sauté onion and garlic in oil until fragrant.
- Add the Curry Paste and Broth: Stir in curry paste and veggie broth.
- Add the Butternut Squash and Coconut Milk: Gently stir in roasted squash and coconut milk.
- Simmer and Blend: Simmer for 10-15 minutes, then blend until smooth.
- Taste and Adjust: Season with salt and pepper.
- Serve: Serve hot, garnished with coriander and pumpkin seeds.
Notes
- Use frozen butternut squash cubes if fresh is unavailable.
- For the richest soup, use full-fat coconut milk.
Nutrition
Calories: 335kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 365mg | Potassium: 166mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4674IU | Vitamin C: 61mg | Calcium: 182mg | Iron: 3mg
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