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Vegetarian

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.

Servings
2
Prep Time
10 min
Duration
20 min

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
  • Cholesterol Content 0 mg
  • 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