Curried Butternut Squash Soup

  • Yield: 6 servings


1 butternut squash, roasted
1 1/2cups water
1/2cup light coconut milk
2tablespoons ginger, finely grated
1tablespoon olive oil
1 red bell pepper, chopped
1large onion, finely chopped
2 garlic cloves, diced
2teaspoons ground cumin
1tablespoon ground coriander seed
1teaspoon cinnamon
1teaspoon salt
1teaspoon ground hot pepper


  1. Place the roasted, seeded butternut squash flesh into a large soup pot. Add the water, light coconut milk and grated ginger to the pot and bring to a boil. Turn heat down to simmer.
  2. Place the oil in a skillet over medium high heat. Add the red bell pepper, onion and garlic. Sauté for 3 to 5 minutes, or until the veggies soften and become fragrant. Add the sautéed veggies to the soup pot.
  3. Season the soup with ground cumin, coriander, cinnamon, hot pepper and salt. Simmer, uncovered, for 1 hour.
  4. Place the soup in a blender or food processor and liquefy.
  5. *To roast the butternut squash, preheat an oven to 400F. Cut the squash in half and place cut side down on a large baking sheet. Roast for 45-55 minutes, or until the squash can be easily scooped out of its skin and tender when pricked with a fork. Scoop out the seeds and discard. Scoop out the flesh of the squash and set aside.
Recipe by Karen of Sprouts in the Hood, courtesy of Meatless Monday 

Nutritional Info *per serving

  • Calories 134.3
  • Fat 3g
  • Saturated Fat 2.1g
  • Cholesterol 0mg
  • Sodium 416.8mg
  • Carbohydrate 27.3g
  • Fiber 4.9g
  • Sugars 5.8g
  • Protein 2.6g