Vegan Curried Butternut Squash Soup. Glutenfree Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan curried butternut squash soup with warming spices like garam masala and cinnamon, topped with toasted coconut and pepitas. It's creamy, aromatic, and naturally gluten-free and nut-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tsp oil
- 1/2 cup onion
- 1 bay leaf
- 1 clove (optional)
- 1/2 inch ginger minced
- 1 clove of garlic
- 1/4 cup chopped carrot (loaded)
- 1/4 tsp cinnamon powder
- 1/4 tsp garam masala or curry powder
- 1/8 tsp turmeric powder
- a pinch of nutmeg
- 1.5 cups mashed butternut squash or canned (or 2 cups cubed)
- 1/4 tsp salt or to taste
- 1/2 cup coconut milk
- 1/2 cup water (less or more to preferred consistency)
- a generous dash of black pepper or cayenne or both
- 1 tsp sugar or maple syrup
- 2 Tbsp unsweetened coconut
- 2 Tbsp raw pumpkin seeds (pepitas or sunflower seeds)
- cashew cream or coconut milk for garnish
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
- 15m
- Cook
- 25m
- Sodium
- 408mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.