Vegan Curried Butternut Squash Soup. Glutenfree Recipe
This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 1 tsp oil
- 1/2 cup onion
- 1 bay leaf
- 1 clove optional
- 1/2 inch ginger minced
- 1 clove of garlic
- 1/4 cup chopped carrot loaded
- 1/4 tsp cinnamon powder
- 1/4 tsp garam masala or curry powder
- 1/8 tsp turmeric powder
- a pinch of nutmeg
- 1.5 cups mashed butternut squash or canned or 2 cups cubed
- 1/4 tsp salt or to taste
- 1/2 cup coconut milk
- 1/2 cup water less or more to preferred consistency
- a generous dash of black pepper or cayenne or both
- 1 tsp sugar or maple syrup
- 2 Tbsp unsweetened coconut
- 2 Tbsp raw pumpkin seeds pepitas or sunflower seeds
- cashew cream or coconut milk for garnish
In a pan, add oil and heat on medium.
Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
Add in the garlic, ginger and carrots and cook for 2 minutes.
Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
Add in the mashed butternut squash and salt and cook for 2 minutes.
Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.
Notes: You can also roast the entire butternut without slicing. Poke holes, and bake at 335 degrees F till a knife goes in the squash easily. Cool, slice, remove the seeds, mash and use.
Nutritional values based on one serving
Calories: 257kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Sodium: 362mg | Potassium: 587mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13835IU | Vitamin C: 26.4mg | Calcium: 65mg | Iron: 2mg