Curried Coconut Squash Soup

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.
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Curried Coconut Squash Soup recipe

Curried Coconut Squash Soup

  • Duration
  • Prep Time
  • 2Servings

Ingredients

  • 3 cups frozen cubed butternut squash, thawed (about 16 oz)

    1 cup low-sodium vegetable broth

    1 cup BPA-free canned coconut milk + additional for serving

    1 tbsp raw honey

    1½ tsp curry powder

    1 tsp ground cumin

    ¼ tsp ground cayenne pepper

    ¾ tsp sea salt

    2 tbsp toasted pepitas

    fresh basil or Thai basil, optional

Preparation

1. In a blender, purée squash, broth, coconut milk, honey, curry powder, cumin and cayenne.

2. Transfer mixture to a medium saucepan on medium. Add salt and cook, stirring occasionally, until heated, about 10 minutes. Divide among bowls; sprinkle with pepitas. Swirl in additional coconut milk and garnish with basil (if using). 

Nutrition Information

  • Serving Size: ½ of recipe
  • Calories: 447
  • Carbohydrate Content: 35 g
  • Fat Content: 3 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 25 g
  • Sodium Content: 805 mg
  • Sugar Content: 17 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g