Spicy Butternut Squash Soup
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Well Plated · by Erin Clarke★ 4.9 (14)

Spicy Butternut Squash Soup

NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 14%
CARBS 37G45% OF CAL
6G FIBER21G OTHER10G TOTAL SUGAR
FAT 19G52% OF CAL
7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Smooth Thai-inspired soup with butternut squash, coconut milk, and curry spices. Sweet and warming with a gentle heat, it's vegan and deeply satisfying.

mainthaisoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra virgin olive oil
  • 4 cups ½-inch cubed butternut squash (about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed)
  • 1 medium yellow onion (chopped)
  • 3 tablespoons Thai red curry paste ((I used Thai Kitchen brand))
  • 1 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper (use more for a spicier soup)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 (14-ounce) can reduced sodium vegetable broth
  • 1 (14-ounce) can light coconut milk
  • 3 tablespoons creamy peanut butter or cashew butter (swap for sun butter or omit if there is an allergy)
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon coconut sugar (or light brown sugar or honey)
  • For serving: chopped fresh cilantro (or toasted pepitas)
PREP
15M
SODIUM
508MG
ESTIMATE
COMPLETE

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