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Butternut Squash Curry Noodle Soup
THIS SAVORY VEGAN21Ingredients
65Minutes
830Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (cubed)
- 1 small yellow onion (quartered)
- 5 cloves garlic (peeled)
- 1 head purple cauliflower (cut in florets)
- 3 Tbsp. olive oil
- 2 tsp. curry powder
- salt
- pepper
- 15 oz. coconut milk
- 3 Tbsp. red curry paste (to taste)
- 1 Tbsp. sesame oil
- 1 tsp. fresh ginger (finely diced)
- 3 cups broth (I used vegan chicken broth)
- 2 Tbsp. low sodium soy sauce
- 1 block firm tofu (drained, pressed & cubed)
- 2 handfuls greens (chopped, I used kale)
- 1 lime juiced
- 8 oz. vermicelli rice noodles
- cilantro
- serrano peppers
- lime wedges
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1250mg52% |
| Potassium1620mg46% |
| Protein26g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber13g52% |
| Sugars10g |
| Vitamin A170% |
| Vitamin C200% |
| Calcium70% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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