Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy curried soup of butternut squash, broccoli, and goat cheese with a hint of cayenne heat. Comforting and satisfying, this vegetarian soup works as a light lunch or starter course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon coconut oil
- 1 small onion (finely chopped)
- 1 clove garlic (minced or grated)
- 1 teaspoon fresh ginger (grated)
- 3 cups butternut squash (cubed, about 1 small squash)
- 4 cups fresh or frozen broccoli florets
- 1 ounce can coconut milk (lite or regular (but I used regular), 14)
- 4 cups chicken or vegetable broth (plus 2 cups water to thin)
- 1 tablespoon curry powder
- 1-2 tablespoon thai red curry paste (use 1 tablespoon for less heat)
- 1 teaspoon cayenne pepper (or to your taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups shredded sharp cheddar cheese (plus more for topping)
- 2 ounces crumbled goat cheese (plus more for topping)
- [easy no-knead pumpkin bread bowls | https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/]
- fresh cilantro (chopped, for garnish)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 1506mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 761mg
- Calcium
- 409mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.