5 from 12 votes
Coconut Curry Noodle Soup with Butternut Squash + Spinach
This Coconut Curry Noodle Soup with Butternut Squash + Spinach is an easy, warm and flavorful soup recipe that's naturally gluten free and vegan optional!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
5
servings
Calories:
639 kcal
Course:
Soup
Cuisine:
Asian
Ingredients
- 2 - 3 bird chili seeded for mild heat, Thai
- 2 shallot halved and peeled
- 6 garlic peeled and smashed, cloves
- 1 2- inch ginger peeled and sliced, piece
- ¼ cup cilantro stems (save leaves for garnish)
- 1 tablespoon ground coriander
- 1 tablespoon Turmeric ground
- 1 teaspoon curry powder
- 2 tablespoons coconut oil or vegetable oil
- 2 cans coconut milk unsweetened, full-fat, canned
- 6 cups vegetable broth feel free to sub chicken if not vegan
- 4-5 cups butternut squash cubed
- ¼ cup fish sauce omit if vegan
- 2 tablespoons light brown sugar
- kosher salt to taste
- 1 10 oz spinach baby, bagged
- 8 oz rice vermicelli noodles
- red onion shallots or scallions, for serving, thinly sliced
- lime for serving, wedges
- chili flakes for serving (optional)
Nutrition Information
Calories
639kcal
(32%)
Carbohydrates
72g
(24%)
Protein
9g
(18%)
Fat
39g
(60%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
2200mg
(92%)
Potassium
1251mg
(27%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
18361IU
(367%)
Vitamin C
45mg
(50%)
Calcium
183mg
(18%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 639
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 72g | 24% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 2200mg | 92% |
| Potassium | 1251mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 18361IU | 367% |
| Vitamin C | 45mg | 50% |
| Calcium | 183mg | 18% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.