Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Indian-Spiced Butternut Squash Soup


  • Author: Jennifer McDaniel
  • Total Time: 40 minutes
  • Yield: 6

Ingredients

Scale
  • 2 T. olive oil, divided
  • 1 butternut squash, medium to large
  • 1 onion, medium to large, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 t. cumin powder
  • 1 T. curry powder
  • 1 t. garlic powder
  • 1 t. turmeric ground
  • 1 t. ginger, ground
  • 1/4 t. ground red chili peppers
  • 3 T. maple syrup
  • 1, 15.5 oz. can light coconut milk
  • 1.5 c. vegetable broth
  • 1 t. salt

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Toss butternut squash with olive oil. Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
  4. While squash is baking, in a large soup pot, over medium heat, saúte garlic and onion in 1 T. olive oil.
  5. Add spices and stir until well combined.
  6. Add broth, coconut milk and salt. Stir. Turn down heat to low.
  7. Once squash is done, add to your soup mixture.
  8. Using an immersion blender or blender, carefully blend soup. (You may want to wait until it has cooled a bit!) Blend until soup has a creamy consistency.
  9. Optional toppings: Toasted pumpkin seeds, coconut, plain greek yogurt, chopped cilantro.
  • Prep Time: 10
  • Cook Time: 30

Nutrition

  • Serving Size:
  • Calories: 153
  • Sugar: 11.9 g
  • Sodium: 550 mg
  • Fat: 6.9 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 23.8 g
  • Fiber: 2.4 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg