15-Minute Curried Butternut Squash Soup
Serves 425 mins prep70 mins cook
A super-quick and nourishing Asian-style vegan noodle soup to make with leftover squash or canned pumpkin and creamy coconut milk.
0 servings
What you need
Instructions
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.View original recipe