Minimalist Baker · by Minimalist Baker★ 4.9 (538)
Curried Butternut Squash Soup
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 16%
CARBS 42G33% OF CAL
9G FIBER16G SUGAR17G OTHER
FAT 37G66% OF CAL
30G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup infused with yellow curry powder and coconut milk, finished with pumpkin seeds. Savory and warming with subtle spice. Perfect for fall and winter.
mainindiansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tbsp coconut or avocado oil
- 2 medium shallots ((thinly diced))
- 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
- 6 cups peeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g))
- 1 pinch each sea salt + black pepper ((plus more to taste))
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup ((or sub coconut sugar))
- 1-2 tsp chili garlic paste ((optional))
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 16%
CARBS 42G33% OF CAL
9G FIBER16G SUGAR17G OTHER
FAT 37G66% OF CAL
30G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 394mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1181mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 394MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.