Curried Butternut Squash Soup Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (11)

Curried Butternut Squash Soup Recipe

NUTRITION · PER SERVING100M COOK
CAL 20%·PRO 20%
CARBS 47G46% OF CAL
8G FIBER1G ADDED12G INTRINSIC26G OTHER13G TOTAL SUGAR
FAT 23G51% OF CAL
13G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy butternut squash soup infused with warm spices like curry powder, cumin, and cinnamon, with coconut milk and apple for subtle sweetness. Served with crispy croutons and optional cheese or cream, it's an easy autumn comfort dish.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 medium butternut squash
  • 2 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 medium yellow onions (chopped)
  • 5 stalks celery (chopped)
  • 5 large carrots (chopped)
  • 6 cloves garlic (peeled and crushed)
  • 1 2-inch piece fresh ginger (minced or roughly chopped)
  • 1 teaspoon freshly ground black pepper
  • 1 cup apple juice
  • 6 cups low-sodium vegetable broth (plus more as needed)
  • 1 (13.5 ounce) can full fat coconut milk (optional)
  • pumpkin or sunflower seeds
  • homemade croutons
  • fresh herbs or ground cinnamon
  • cheese
  • coconut cream
PREP
25M
SODIUM
579MG
ESTIMATE
COMPLETE

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