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curried butternut squash soup

Curried Butternut Squash Soup

Sara
This Curried Butternut Squash Soup is such a delicious rich and creamy soup, that it's hard to believe it's Healthy, Low in Calories, Vegan, Dairy Free, and Gluten free! Plus it's super simple to make!
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4
Calories 503 kcal

Ingredients
  

  • 1 2 lb Butternut Squash
  • 1/2 cup chopped Sweet Onions
  • 4 cloves minced Garlic
  • 1 Thumb Grated Ginger
  • 1 Tablespoon Curry powder
  • 2 tsp dried Thyme
  • Dash of Red Pepper flakes
  • 2 tsp ground Nutmeg
  • 1 tsp Sea Salt
  • 1 tsp Pepper
  • 2 tsp ground Turmeric
  • 1 14 oz can light Coconut Milk
  • 1/4 cup Coconut Oil

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit
  • Wash and cut the skin off of the squash
  • Cut squash in half and scoop out the seeds
  • Chop squash into 1 inch pieces
  • Place parchment paper over baking pan
  • Add squash, onion, and garlic
  • Sprinkle all seasonings evenly over squash
  • Drizzle coconut oil over squash
  • Bake 35 minutes until squash is soft
  • Let cool for 5 minutes
  • Add baked squash mix to blender
  • Add coconut milk and blend until smooth
  • Add pureed squash to medium saucepan
  • Heat over medium heat 3-5 minutes until warm
  • You can spice this up as much as you like by adding more curry powder or red pepper flakes.
  • Enjoy!

Notes

This soup is meant to be on the thicker side. If you want to thin it out more add more coconut milk, vegetable broth or water.

Nutrition

Calories: 503kcalCarbohydrates: 48gProtein: 6gFat: 37gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1194mgPotassium: 1531mgFiber: 8gSugar: 9gVitamin A: 36198IUVitamin C: 75mgCalcium: 213mgIron: 8mg
Keyword butternut squash soup, Curried Butternut Squash Soup, curry coup, gluten free soup, squash soup, vegetarian soup
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