Butternut Squash, Pumpkin & Curry Soup
Serves
6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
1 tsp. olive oil
1 onion, peeled & chopped
1 medium butternut squash, peeled & cubed
2 cups (500g) pumpkin puree
1 apple, peeled & chopped
3 ½ cups (840ml) vegetable broth
1 cup (240ml) canned coconut milk
1 ½ tbsp. curry powder
1 tbsp. ground turmeric
1 tbsp. fresh ginger, grated
salt & pepper to taste
To serve:
3 tbsp. parsley, chopped
6 tbsp. pumpkin seeds
2 tbsp. canned coconut milk
3 tbsp. parsley, chopped
6 tbsp. pumpkin seeds
2 tbsp. canned coconut milk
Nutrition
(Per Serving)
Calories
263
Fats
12 g
Protein
6 g
Carbs
37 g
Instructions
- Heat the olive oil in a large pot over a medium-high heat. Cook the onion for 3-4 minutes until softened.
- Add the butternut squash, pumpkin puree, apple, broth, coconut milk, curry powder, turmeric, ginger, and season to taste with salt and pepper. Bring to a gentle simmer and continue to cook gently for 15 minutes, partially covering the pot with a lid.
- Once cooked, and the squash has softened, use a hand blender to puree the soup. Transfer the soup to serving bowls and garnish with fresh parsley, pumpkin seeds and a drizzle of coconut milk.