Curried Butternut Squash SoupCurried Butternut Squash Soup
Curried Butternut Squash Soup
Curried Butternut Squash Soup
Curry lends a warm spiciness to this Mediterranean-inspired soup.
Logo
Recipe - Downers Grove, IL
Curried Butternut Squash Soup
Curried Butternut Squash Soup
Prep Time10 Minutes
Servings9
Cook Time11 Minutes
Ingredients
1 Tbsp. Fresh Thyme olive oil
2/3 cup chopped yellow onion
1 Tbsp. minced fresh ginger
3 (16 oz.) pkgs. butternut squash cubes
3 medium carrots, peeled and chopped
2 cups Fresh Thyme organic low-sodium vegetable broth
1 (13.5 oz.) can coconut milk
2 Tbsp. maple syrup
1 tsp. Fresh Thyme fine sea salt
1 tsp. curry powder
1/2 tsp. ground cinnamon
2 Tbsp. chopped fresh basil plus more for garnish
1 Tbsp. fresh lime juice + wedges for garnish (optional)
Naan bread, optional
Directions
  1. In 4-quart Dutch oven, heat olive oil over medium heat. Add onion and ginger. Cook and stir until onion is tender, about 5 minutes.
  2. Add squash, carrots, vegetable broth, coconut milk, maple syrup, salt, curry, and cinnamon. Bring mixture to a boil. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender.
  3. Transfer 2 cups of squash mixture to a blender. Remove center of lid to allow steam to escape. Place a towel over the opening and carefully blend mixture until smooth. Pour pureed mixture back into Dutch oven. Stir in basil and lime juice just before serving.
  4. Serve soup with naan bread. Top soup with basil leaves and beet noodles, if desired. Serve with lime wedges, if desired.
Nutritional Information

Each serving contains: 197 calories, 9 g fat, 6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 407 mg sodium, 29 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 421 % vitamin A, 37 % vitamin C, 8 % calcium, 10 % iron.

10 minutes
Prep Time
11 minutes
Cook Time
9
Servings

Shop Ingredients

Makes 9 servings
1 Tbsp. Fresh Thyme olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
2/3 cup chopped yellow onion
Yellow Onions
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
1 Tbsp. minced fresh ginger
Ginger Root
Ginger Root - 0.7 Pound
$2.44 avg/ea$3.49/lb
3 (16 oz.) pkgs. butternut squash cubes
Fresh Thyme Butternut Squash
Fresh Thyme Butternut Squash - 16 Ounce
$3.49$0.22/oz
3 medium carrots, peeled and chopped
Organic Loose Carrots
Organic Loose Carrots - 0.2 Pound
$0.30 avg/ea$1.49/lb
2 cups Fresh Thyme organic low-sodium vegetable broth
Fresh Thyme Organic Low Sodium Vegetable Broth
Fresh Thyme Organic Low Sodium Vegetable Broth - 32 Ounce
2 for $4.00
$2.00 was $2.39$0.06/oz
1 (13.5 oz.) can coconut milk
Fresh Thyme Organic Unsweetened Coconut Milk
Fresh Thyme Organic Unsweetened Coconut Milk - 13.5 Ounce
2 for $4.00
$2.00 was $2.59$0.15/oz
2 Tbsp. maple syrup
Fresh Thyme Organic Maple Syrup
Fresh Thyme Organic Maple Syrup - 8 Ounce
$6.99$0.87/oz
1 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
1 tsp. curry powder
Fresh Thyme Organic Curry Powder
Fresh Thyme Organic Curry Powder - 1.87 Ounce
$3.99$2.13/oz
1/2 tsp. ground cinnamon
Fresh Thyme Organic Ground Cinnamon
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
2 Tbsp. chopped fresh basil plus more for garnish
Fresh Thyme Organic Basil
Fresh Thyme Organic Basil - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
1 Tbsp. fresh lime juice + wedges for garnish (optional)
Limes
Limes - 1 Each
$0.69
Naan bread, optional
Stonefire Original Naan Dippers
Stonefire Original Naan Dippers - 7.05 Ounce
$5.09$0.72/oz

Nutritional Information

Each serving contains: 197 calories, 9 g fat, 6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 407 mg sodium, 29 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 421 % vitamin A, 37 % vitamin C, 8 % calcium, 10 % iron.

Directions

  1. In 4-quart Dutch oven, heat olive oil over medium heat. Add onion and ginger. Cook and stir until onion is tender, about 5 minutes.
  2. Add squash, carrots, vegetable broth, coconut milk, maple syrup, salt, curry, and cinnamon. Bring mixture to a boil. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender.
  3. Transfer 2 cups of squash mixture to a blender. Remove center of lid to allow steam to escape. Place a towel over the opening and carefully blend mixture until smooth. Pour pureed mixture back into Dutch oven. Stir in basil and lime juice just before serving.
  4. Serve soup with naan bread. Top soup with basil leaves and beet noodles, if desired. Serve with lime wedges, if desired.