15-Minute Curried Butternut Squash Soup
A super-quick and nourishing Asian-style vegan noodle soup to make with leftover squash or canned pumpkin and creamy coconut milk.
Ingredients
Cranberry Relish:
- ½ cup (50 g) fresh cranberries
- ¼ cup fresh cilantro
Soup:
- 1 tablespoon (15 ml) vegetable oil
- 1 shallot (or ¼ cup chopped red onion) thinly sliced
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 15-ounce (280 g) can pumpkin puree or 1 ¾ cups mashed butternut squash or sweet potato
- ½ cup (125 ml) vegetable broth
- 1 ½ cups (355 ml) unsweetened canned coconut milk
- ¼ cup (60 ml) unsweetened coconut cream
- 1 tablespoon fresh lime juice
- 1 ½ cups cooked rice noodles
Instructions
Make the relish
- Pulse the cranberries and cilantro in a food processor about 10 seconds, just until the cranberries are coarsely chopped. Set aside.
Make the soup
- Heat the oil in a medium saucepan over medium-high heat. Add the shallot and cook until softened, 2-3 minutes. Stir in the curry powder and salt and cook 30 seconds.
- Add the butternut squash puree, vegetable stock, coconut milk and lime juice.
- Bring to a simmer, then lower the heat and cook 3 minutes. Turn off the heat and stir in the noodles.
- Serve the soup in bowls, topped with about 1 tablespoon each of the coconut cream and cranberry relish.
Notes
- If you don't have coconut cream, just spoon off some of the cream from the top of a can of coconut milk.
Nutrition
Calories: 229kcalCarbohydrates: 13gProtein: 3gFat: 20gSodium: 216mgFiber: 5gSugar: 5g
