Vegan Butternut Squash Soup

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Vegan Butternut Squash Soup
Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.
active:
25 mins
total:
45 mins
Servings:
8
Vegan Butternut Squash Soup

Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.

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  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.

Tips

To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

Serving Size:
1 cup
Per Serving:
183 calories; protein 1.9g; carbohydrates 13.4g; dietary fiber 2.7g; sugars 3.6g; fat 14.4g; saturated fat 9.8g; vitamin a iu 8297.9IU; vitamin c 13.8mg; folate 25.1mcg; calcium 54.5mg; iron 2.3mg; magnesium 46.9mg; potassium 354.9mg; sodium 313.2mg; thiamin 0.1mg.
Exchanges:

3 fat, 1/2 starch, 1/2 vegetable
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 10/04/2022
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