Go Back
+ servings
Print

Butternut Squash & Coconut Soup

This warming sunshine in a bowl will cheer you up on a rainy day!
Course Main Course, Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 498kcal

Equipment

  • Blender

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 500 g butternut squash
  • ½ can light coconut milk
  • ½ cup sesame seeds toasted
  • 1 tablespoon sesame oil
  • 1 l vegetabe stock
  • Herbs and spices: curry, turmeric, vegetable stock cube, onion powder
  • Toppings: coriander (1 bunch)

Instructions

  • Lightly fry your onion and garlic on medium heat for 5-10 minutes.
  • Add diced butternut squash and plenty of seasoning – 3 teaspoons of curry seasoning and a few pinches of turmeric, onion powder and salt.
  • Continue frying lightly for 5 minutes before adding coconut milk (if butternut gets stuck to the pan, add a splash of water)
  • Add vegetable stock (1L) and continue to simmer for 20 minutes.
  • Blend your soup to achieve perfect creamy consistency.
  • Top off with chopped coriander and toasted sesame seeds before serving.

Nutrition

Calories: 498kcal | Carbohydrates: 48g | Protein: 10g | Fat: 32g | Saturated Fat: 10g | Sodium: 97mg | Potassium: 1154mg | Fiber: 10g | Sugar: 8g | Vitamin A: 26575IU | Vitamin C: 58mg | Calcium: 506mg | Iron: 7mg