Butternut Curry Soup Recipe
Recipe By Savor The Best
This roasted butternut curry soup is thick, spicy and creamy. Roasting the butternut squash in the oven brings out its sweetness and the slightly caramelized onions and garlic deepens the flavors.
3.9
13 Rating -
Rate
Non Vegdiet
1hr 30minstotal
30minsPrep
1hr Cook
1hr 30m.total
30m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Curry Soup Recipe
- 3/4 pound Butternut squash
- 1 tablespoon Coconut or olive oil, divided
- 1/4 Medium onion, chopped
- 1 Garlic cloves, chopped
- 3/4 cup Chicken
- 1/2 can Light coconut milk
- 0.06 cup Chopped cilantro
- 0.06 teaspoon Ground turmeric
- 1/4 teaspoon Ground cumin
- 1/4 teaspoon Hot madras curry powder, or to taste
- 0.13 teaspoon Sea salt
- 0.06 teaspoon Freshly ground white pepper
- 0.13 cup Coconut, avocado or peanut oil
- 1/2 cup Julienned butternut
- sprig Fresh cilantro sprigs
Nutrition
value
value
528
calories per serving
26 g Fat28 g Protein35 g Carbs9 g FiberOther
Current Totals
- Fat26g
- Protein28g
- Carbs35g
- Fiber9g
MacroNutrients
- Carbs35g
- Protein28g
- Fiber9g
Fats
- Fat26g
Vitamins & Minerals
- Calcium138mg
- Iron4mg
- Vitamin A634mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium94mg
- Manganese2mg
- Phosphorus208mg
- Selenium24mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Savor The Best