Curried Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash simmered in coconut milk with red curry paste, lime, and ginger for a fragrant, warming soup. The creamy broth with subtle heat is a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 small yellow onion, (diced)
- 4 cloves garlic, (minced)
- 2 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 6 cups peeled and chopped butternut squash,
- salt and fresh ground black pepper, (to taste)
- 1 can (14 ounces) unsweetened light coconut milk, (shake the can before opening)
- 2 cups low sodium vegetable broth
- 2 tablespoons lime juice
- naan bread, (for serving, optional)
- Plain yogurt, (for garnish, optional)
- Chopped fresh cilantro, (for garnish)
- Pumpkin seeds, (for garnish)
- Sriracha sauce, (for garnish, optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 371mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 76mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 371MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.