Vegan Butternut Squash Soup

MIDWEST FOODIE
19Ingredients
75Minutes
110Calories

Ingredients

US|METRIC
  • 16 ounces butternut squash (peeled, cubed, about 1 medium sized squash)
  • 1 pound carrots (cut into 2” slices)
  • 1 head garlic (unpeeled, halved widthwise)
  • 1 yellow onion (peeled cut into 4 wedges)
  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • kosher salt
  • cracked pepper (fresh)
  • 1 full fat coconut milk (13.5 oz can)
  • 3 cups vegetable broth
  • 1 tablespoon white balsamic vinegar
  • coconut milk
  • fresh chopped cilantro
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    NutritionView More

    110Calories
    Sodium21% DV500mg
    Fat8% DV5g
    Protein4% DV2g
    Carbs5% DV16g
    Fiber16% DV4g
    Calories110Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium500mg21%
    Potassium440mg13%
    Protein2g4%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A320%
    Vitamin C30%
    Calcium8%
    Iron10%

    * 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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