15-Minute Curried Butternut Squash Soup
Serves 4
5 mins prep
10 mins cook
15 mins total
A super-quick and nourishing Asian-style vegan noodle soup to make with leftover squash or canned pumpkin and creamy coconut milk.
0 servings
Cranberry Relish:
Soup:
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
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.
