Name: Coconut Curry Squash Soup with Spiced Seeds
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided; 1 medium onion, chopped; 2 medium carrots, chopped; 2 medium stalks celery, chopped; 3 scallions, sliced, white and green parts separated; 2 cloves garlic, minced; 1 tablespoon hot Madras curry powder plus 1 teaspoon, divided; 2 teaspoons ground cumin; 0.25 teaspoon salt; 4 cups cubed peeled butternut squash; 4 cups reduced-sodium vegetable broth; 1 (14 ounce) can light coconut milk; 1 (15 ounce) can no-salt-added chickpeas, rinsed; .5 cup unsalted pepitas; Lime wedges for serving

Coconut Curry Squash Soup with Spiced Seeds

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In this curried butternut squash soup, we leave the tender chunks of squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas.

Adam Dolge

Published on September 1, 2021

Coconut Curry Squash Soup with Spiced Seeds — Photo: Jacob Fox

Active Time:

20 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

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Ingredients

2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
3 scallions, sliced, white and green parts separated
2 cloves garlic, minced
1 tablespoon hot Madras curry powder plus 1 teaspoon, divided
2 teaspoons ground cumin
¼ teaspoon salt
4 cups cubed peeled butternut squash
4 cups reduced-sodium vegetable broth
1 (14 ounce) can light coconut milk
1 (15 ounce) can no-salt-added chickpeas, rinsed
½ cup unsalted pepitas
Lime wedges for serving

Directions

Preheat oven to 350°F.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.
Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.
Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.

To make ahead

Refrigerate soup (Step 2) for up to 4 days.

Nutrition Facts (per serving)

432	Calories
22g	Fat
48g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups
Calories 432
% Daily Value *
Total Carbohydrate 48g	17%
Dietary Fiber 11g	39%
Total Sugars 10g
Protein 14g	28%
Total Fat 22g	28%
Saturated Fat 8g	40%
Vitamin A 20684IU	414%
Sodium 469mg	20%
Potassium 889mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.