Curry Coconut Butternut Squash Soup
Here is a twist on the classic fall favorite soup! If you don’t like the idea of peeling and cubing a hard raw butternut squash, you can roast it whole on a cookie sheet (375F) till it's soft and then it should easily peel and cubed.
Ingredients
- 1/4 cup Vegetable Oil
- 1 tsp Curry Powder
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1/8 tsp Cinnamon
- 2 Yellow Onion Sliced
- 1 Butternut Squash Large, peeled, seeded, and cubed
- 1 1/2 tsp Kosher Salt
- 1 can Coconut Milk (13.5-oz.)
- Water As needed
- 1/2 tsp Apple Cider Vinegar
Equipment
- Dutch Oven
- Blender
Instructions
- Heat oil in a Dutch oven over medium heat.
- Add spices and stir until spices color the oil and become fragrant, about 1 minute.
- Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash.
- Bring to a boil and then reduce to a simmer. Allow to cook until squash is very soft, about 40 minutes.
- Allow squash to cool slightly before using a blender to puree the soup. (Alternatively, the soup can be pureed in batches in a blender or food processor). Finally, stir the apple cider vinegar into the pureed soup.
Nutrition
Nutrition Facts
Curry Coconut Butternut Squash Soup
Amount per Serving
Calories
421
Calories from Fat 315
% Daily Value*
Fat
35
g
54
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Sodium
897
mg
39
%
Potassium
966
mg
28
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
19978
IU
400
%
Vitamin C
44
mg
53
%
Calcium
126
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Butternut Squash, Chili Powder, Cinnamon, Coconut Milk, Curry Powder, Kosher Salt, Vegetable Oil, Water, Yellow Onion