From Minimalist Baker
Curried Butternut Squash Soup
- Time
- 30 min
- Makes
- 4
- Ingredients
- 14
12 things you may not have.
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Ingredients
- 1 Tbsp coconut or avocado oil
- 2 medium shallots ((thinly diced))
- 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
- 6 cups peeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g))
- 1 pinch each sea salt + black pepper ((plus more to taste))
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup ((or sub coconut sugar))
- 1-2 tsp chili garlic paste ((optional))
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Nutrition · per serving
- Calories
- 287 kcal
- Fat
- 11 g
- Fiber
- 12.4 g
- Sugar
- 15.1 g
- Sodium
- 287 mg
- Protein
- 5.1 g
- Carbohydrate
- 48.8 g
- Saturated fat
- 8 g
- Unsaturated fat
- 1.25 g
As published by Minimalist Baker.
The method
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