Coconut Curry Butternut Squash Soup Recipe
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5.0
3 reviews
Excellent
Coconut Curry Butternut Squash Soup Recipe
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Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free!
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Ingredients
- 2 2 tablespoons olive oil
- 2 2 ribs celery sliced
- 1 1 onion diced
- 2 2 cloves garlic minced
- 1 1 medium butternut squash cooked, peeled, seeded, and cut into chunks
- 4 4 cups vegetable broth
- 1 1 tablespoon yellow curry powder
- 2 2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder
- 1 1 (5.4-ounce) can coconut cream
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Instructions
- Drizzle olive oil into Dutch oven or stockpot set over medium heat. Add celery, onion and garlic and cook until the onion is fragrant, about 3 minutes. Add butternut squash, vegetable stock, curry powder, ginger, and coconut cream. Stir to combine and then simmer until heated throughout, about 10 minutes.
- Blend soup until smooth using an immersion blender, blender, or food processor.
- Remove from heat and serve.
Nutrition Information
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Calories
121kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
644mg
(27%)
Potassium
524mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
13691IU
(274%)
Vitamin C
28mg
(31%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 644mg | 27% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 13691IU | 274% |
| Vitamin C | 28mg | 31% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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