Creamy Kabocha Squash Soup
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Running on Real Food · by Deryn Macey★ 5.0 (4)

Creamy Kabocha Squash Soup

NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 8%
CARBS 23G57% OF CAL
4G FIBER9G OTHER10G TOTAL SUGAR
FAT 7G38% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy kabocha squash soup spiced with curry, cumin, and coriander, with a touch of miso and coconut milk. Warming and aromatic, perfect for cool autumn evenings.

mainsoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tbsp of olive oil
  • 4 garlic cloves (minced or crushed (16 g))
  • 1 tbsp minced fresh ginger (12 g)
  • 1 medium white onion (diced (300 g, approx. 2 cups))
  • 2 cups peeled and chopped carrot (300 g)
  • 2 tsp mild curry powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 5 cups cubed kabocha squash (seeds and skin removed (about 1 medium kabocha squash or 700 g))
  • 5 cups vegetable broth (1250 ml)
  • 1 14 oz can light or full-fat coconut milk
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tbsp soy sauce or gluten-free tamari (15 ml)
  • 1 tbsp white or yellow miso paste (optional)
  • 1 tbsp maple syrup or coconut sugar (optional)
PREP
10M
SODIUM
972MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.