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Clean Eating Curry Butternut Squash Soup with coconut milk. Only 180 creamy delicious calories per bowl. Gluten-free, paleo and vegan. Perfect cure for the overindulgences of the holiday season. This soup will set you right! on healthyseasonalrecipes.com

clean eating curry butternut squash soup

  • Author: Katie Webster
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

A clean eating recipe for curry butternut squash soup that is vegan, paleo, and naturally gluten-free. It’s the perfect meal when it’s chilly outside!


Scale

Ingredients

  • 1 4-pound butternut squash, cut in half lengthwise and seeds scooped out
  • 3 tablespoons avocado oil or coconut oil
  • 2 large onions, diced
  • 2 tablespoon curry powder or Afghani spice blend
  • 2 tablespoons lemon juice
  • 6 cups no-chicken or reduced-sodium chicken broth
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 1 14-ounce can light coconut milk
  • cilantro for garnish

Instructions

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. Lay squash cut-side down on the parchment and bake until flesh is very tender when pierced with a knife, about 1 hour. Turn cut side up and cool until cool enough to handle, about 1 hour.
  3. Heat oil in a large heavy saucepan over medium-high heat. Add onion, and cook, stirring often until starting to brown, reducing heat as necessary to prevent scorching, 6 to 10 minutes. Add spice, and stir to coat. Cooking stirring until fragrant but not darkening, 30 to 90 seconds. Stir in lemon juice.
  4. Add broth, salt and pepper and increase heat to high to bring the soup to a simmer.
  5. Scoop the flesh from the squash and discard the skin. Break into large chunks and add the squash flesh to the soup. Return to a simmer, reduce heat to maintain a gentle simmer, and cook, stirring occasionally until the onions are tender and the squash is completely falling apart, about 10 minutes.
  6. Add coconut milk to the soup, and stir to combine.
  7. Puree the soup in the blender in batches or with an immersion blender. (USE CAUTION WHEN BLENDING HOT LIQUIDS). Gently heat without boiling.


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 180
  • Sugar: 3 g
  • Sodium: 240 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: curry butternut squash soup, vegan butternut squash soup, vegan soup recipe

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