Healthy Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup spiced with curry and thyme, made with coconut milk and vegetable broth. Naturally vegan and gluten-free, it's comforting and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 lbs butternut squash (peeled and cut into 2" cubes (9 cups))
- 1 large onion (coarsely chopped)
- 15 oz can coconut milk (full fat)
- 2 cups vegetable broth (low sodium)
- 1 tbsp oil (for frying)
- 1/2 tsp curry powder
- 1/2 tsp thyme (dried)
- 1/4 tsp ginger (dried)
- 1 tsp salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 670mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1521mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 670MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.