5.0 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
15 mins
Total Time
45 mins
Servings: 5 servings
Calories: 639 kcal
Course:
Soup
Cuisine:
Asian
Ingredients
- 2 - 3 Thai bird chilies seeded for mild heat
- 2 shallots halved and peeled
- 6 garlic cloves peeled and smashed
- 1 2- inch piece of ginger peeled and sliced
- ¼ cup cilantro stems (save leaves for garnish)
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- 2 tablespoons coconut oil or vegetable oil
- 2 cans (14-ounce cans) unsweetened full-fat coconut milk
- 6 cups vegetable broth feel free to sub chicken if not vegan
- 4-5 cups cubed butternut squash
- ¼ cup fish sauce omit if vegan
- 2 tablespoons light brown sugar
- kosher salt to taste
- 1 10 oz bag baby spinach
- 8 oz Vermicelli rice noodles
- Thinly sliced red onion shallots or scallions, for serving
- Lime wedges for serving
- 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
Monounsaturated Fat
2g
Sodium
2200mg
(92%)
Potassium
1251mg
(36%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
18361IU
(367%)
Vitamin C
45mg
(50%)
Calcium
183mg
(18%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 5servings
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.