Vegan Curried Butternut Squash Soup. Glutenfree Recipe
User Reviews
5.0
33 reviews
Excellent
Vegan Curried Butternut Squash Soup. Glutenfree Recipe
Report
This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
Share:
Ingredients
- 1 tsp oil
- 1/2 cup onion
- 1 bay leaf
- 1 clove optional
- 1/2 inch ginger minced
- 1 clove of garlic
- 1/4 cup chopped carrot loaded
- 1/4 tsp cinnamon powder
- 1/4 tsp garam masala or curry powder
- 1/8 tsp turmeric powder
- a pinch of nutmeg
- 1.5 cups mashed butternut squash or canned or 2 cups cubed
- 1/4 tsp salt or to taste
- 1/2 cup coconut milk
- 1/2 cup water less or more to preferred consistency
- a generous dash of black pepper or cayenne or both
- 1 tsp sugar or maple syrup
Garnish
- 2 Tbsp unsweetened coconut
- 2 Tbsp raw pumpkin seeds pepitas or sunflower seeds
- cashew cream or coconut milk for garnish
Instructions
- In a pan, add oil and heat on medium.
- Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
- Add in the garlic, ginger and carrots and cook for 2 minutes.
- Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
- Add in the mashed butternut squash and salt and cook for 2 minutes.
- Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
- Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
- Garnish:
- Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
- To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.
Notes
- Notes: You can also roast the entire butternut without slicing. Poke holes, and bake at 335 degrees F till a knife goes in the squash easily. Cool, slice, remove the seeds, mash and use.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Sodium
362mg
(15%)
Potassium
587mg
(17%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
13835IU
(277%)
Vitamin C
26.4mg
(29%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Sodium | 362mg | 15% |
| Potassium | 587mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 13835IU | 277% |
| Vitamin C | 26.4mg | 29% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
Butternut Squash Soup with Star Anise {Vegan, GF}
American, Canadian, Vegetarian, Vegan, gluten-free
5.0
(30 reviews)
