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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- In a blender, purée squash, broth, coconut milk, honey, curry powder, cumin and cayenne.
- 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