Curried Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming soup made from roasted butternut squash, coconut milk, and curry paste with warm spices. It's garnished with cilantro and pumpkin seeds, offering a balance of sweetness and savory curry heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2.5 pound butternut squash (peeled and cubed)
- 2 Tablespoons olive oil (divided)
- salt & pepper (to taste)
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 3 cups chicken broth (Use Vegetable Stock to make this soup Vegan)
- 15 oz light coconut milk
- 4 teaspoons red curry paste
- 1 1/2 Tablespoons fresh lime juice
- Cilantro Leaves
- Pumpkin Seeds
At a glance
PER SERVING · TIME 70M
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
- 1h
- Sodium
- 724mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 770mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 724MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.