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Butternut Squash Soup with Coconut Cream and Curry

Vegetarian Soup Vegan Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 30 minutes
Energy: 67 kcal / serving

Instructions

  • 1.   Chop the red onion and sauté it in a little olive oil.
  • 2.   Cut the butternut squash into cubes, keeping the seeds aside. Sauté the butternut cubes with the onion covered for 15 minutes.
  • 3.   Add 100 cl of water, curry, salt, and pepper.
  • 4.   Blend everything together.
  • 5.   Add the entire carton of coconut cream (according to desired taste) and mix everything together. Taste and add salt or curry if necessary.
  • 6.   You can roast the butternut seeds in the oven at medium temperature and sprinkle them on each soup plate.
  • 7.   It's ready, enjoy!

Ingredients for servings

  • 1 butternut squash
  • 1 coconut cream
  • 1 tablespoon of curry powder
  • 1 onion
  • 100 cl of water
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    67 kcal
    3 %
  • Fat
    0,39 g
    1 %
  • of which saturated
    0,08 g
    0 %
  • Carbohydrates
    7,93 g
    3 %
  • of which sugar
    3,66 g
    4 %
  • Protein
    1,61 g
    3 %
  • Fibers
    3,37 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.