Nourishing Maple Curry Butternut Squash Soup
Creamy, rich and comforting, this nourishing maple curry butternut squash soup will be your new favorite go-to fall and winter soup recipe! It requires only six simple wholesome ingredients, perfect for the holidays or just a simple healthy weekday dinner.
Servings: 6 servings
Calories: 283kcal
Ingredients
- 3 lb butternut squash peeled, and cubed
- 2 tbsp coconut oil
- 1 1/2 tsp curry powder
- 1 can full fat coconut milk (13.5 ounce can)
- 3 cups vegetable stock
- 1 tbsp maple syrup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- fresh cilantro, for garnish optional
Instructions
- Preheat oven to 425°
- Toss butternut squash with coconut oil, curry powder, salt, and pepper on a large rimmed baking sheet. Roast in oven for 25-35 minutes until squash is very tender. Toss several times during roasting. (timing will depend on how small or large your squash cubes are)
- In the meantime heat vegetable stock in a small pot on stove.
- Remove squash from oven and place in a blender with maple syrup, coconut milk, and 2 cups of veggie stock. Blend until smooth. Continue adding stock until you reach desired consistency. I like my soup a bit thicker, so I tend to use less stock. If you like a thinner consistency just add more stock. You may not need all 3 cups of stock.
- Taste for seasoning and serve with fresh cilantro and a swirl of coconut milk
Notes
- Nutrition facts are an estimate
- You can easily substitute chicken stock for veggie stock
Nutrition
Serving: 1cup | Calories: 283kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 16g | Sodium: 681mg | Potassium: 953mg | Fiber: 4g | Sugar: 7g | Vitamin A: 24360IU | Vitamin C: 48.3mg | Calcium: 126mg | Iron: 3.8mg
