Vegan Curried Butternut Squash Soup
Vegan Curried Butternut Squash Soup
  • prep: 5 min
  • cook: 15 min
  • total: 20 min
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  • servings:
  • Ingredients

    • 1 Tbsp coconut oil 
    • 1 1/2 cups diced yellow onion 
    • 2 cloves garlic, minced
    • 1lb package frozen butternut squash (you can use fresh)
    • 1 pinch each sea salt + black pepper (plus more to taste)
    • 1 Tbsps + 1tsp curry powder 
    • 1/4 tsp ground cinnamon
    • 1 14-ounce can full fat coconut milk
    • 2 cups vegetable broth
    • 1/2 cup raw cashews 
    • 2 tbsp agave, maples syrup or coconut sugar (optional, I did it without) 
    • Toasted cashews
    • Paprika
    •  

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 246 % Daily Value *
    • Total Fat: 12 g 18.37%
    • Saturated Fat: 5 g 23.25%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 464 mg 19.33%
    • Calcium: 98 mg 9.8%
    • Potassium: 641 mg 18.31%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.49%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 34 g %
    • Dietary Fiber: 5 g 18.84%
    • Sugar: 14 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 241.13%
    • Vitamin C 50.89%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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