Description
A creamy, spicy roasted butternut squash soup made with coconut milk and warm spices perfectly balanced and naturally vegan.
Ingredients
Scale
- 1 large butternut squash
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 1 tsp ginger
- 1 tsp red curry paste
- ½ tsp smoked paprika
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt, pepper, lime juice
- Optional: cilantro, pumpkin seeds, chili oil
Instructions
1. Roast squash until tender.
2. Sauté onion, garlic, and ginger.
3. Add curry paste and paprika.
4. Stir in roasted squash and broth.
5. Simmer for 10 minutes.
6. Blend smooth.
7. Add coconut milk and lime.
8. Garnish and serve.
Notes
Use light coconut milk for a lower-fat version.
Add red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
