Curried Butternut Squash Soup
Curry lends a warm spiciness to this Mediterranean-inspired soup.
Recipe - Downers Grove, IL
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
- 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.
- 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.
- 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.
- 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
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
Ginger Root - 0.7 Pound
$2.44 avg/ea$3.49/lb
Fresh Thyme Butternut Squash - 16 Ounce
$3.49$0.22/oz
Organic Loose Carrots - 0.2 Pound
$0.30 avg/ea$1.49/lb
Fresh Thyme Organic Low Sodium Vegetable Broth - 32 Ounce
2 for $4.00
$2.00 was $2.39$0.06/oz
Fresh Thyme Organic Unsweetened Coconut Milk - 13.5 Ounce
2 for $4.00
$2.00 was $2.59$0.15/oz
Fresh Thyme Organic Maple Syrup - 8 Ounce
$6.99$0.87/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Curry Powder - 1.87 Ounce
$3.99$2.13/oz
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
Fresh Thyme Organic Basil - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
Limes - 1 Each
$0.69
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
- 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.
- 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.
- 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.
- Serve soup with naan bread. Top soup with basil leaves and beet noodles, if desired. Serve with lime wedges, if desired.