RecipesMagazine

Curried Butternut Soup

Curried Butternut Soup
Curried Butternut Soup is a gluten free, dairy free, whole 30, and vegetarian recipe with 8 servings. One serving contains 183 calories, 4g of protein, and 8g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour and 18 minutes. Not a lot of people really liked this soup. A mixture of lime juice, cilantro leaves, curry paste, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Preheat oven to 45
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2
Line a rimmed baking sheet with parchment paper.
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Baking SheetBaking Sheet
3
Place squash in a bowl, and drizzle with 1 tablespoon oil.
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SquashSquash
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4
Sprinkle with 1/4 teaspoon salt, and toss.
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5
Bake at 450 for 35 minutes or until golden and tender.
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6
Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat.
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7
Add onion; cook 5 minutes, stirring occasionally.
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8
Add squash mixture, stock, and curry paste.
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Curry PasteCurry Paste
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StockStock
9
Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
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10
Remove from heat; stir in lime juice and coconut milk.
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Coconut MilkCoconut Milk
Lime JuiceLime Juice
11
Let stand for 15 minutes.
12
Place half of squash mixture in a blender, and blend until smooth.
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13
Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
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CilantroCilantro
CoconutCoconut
Chili PepperChili Pepper
SoupSoup
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DifficultyExpert
Ready In1 h, 18 m.
Servings8
Health Score10
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianWhole 30
Dish TypesSoup
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