This Butternut Squash Soup is the second one of my butternut squash recipes. Like the Butternut Squash Pizza, it is a vegan and gluten free recipe, and it comes with kale, chickpeas, and onions, plus a dose of healthy turmeric and tasty curry. You might also call it a Butternut Squash Curry instead of Butternut Squash Soup – but who would argue about things like this?
No, I did not buy the whole butternut squash supply of the city. You might think this because it’s already the second recipe this week with it as one of the main ingredients.
The truth is that I’ve simply been enormously curious because I never cooked with butternut before. And I had never imagined that one could use it in so many easy recipes with delicious taste. So here is the totally different follow-up to the Butternut Squash Pizza.
I think I already remarked recently that in fall I like to snuggle into my blanket and enjoy a warm soup to lift my spirits.
And when I had to find out today that the temperatures were as low as 40ºF (5ºC), I’m all the more craving for my favorite blanket and the couch. And the warm, invigorating soup. Seriously, didn’t they also call this “golden October”?
Enjoy the Butternut Squash Soup in fall
The only golden thing I could think of was indeed the butternut squash that was still waiting in my pantry. I hadn’t made up my mind what to use it for. But when I tried to feel my fingers after a short bike ride, the choice was obvious: a Butternut Squash Soup it had to be.
With the coconut milk that I had stocked up on, I decided that it would be amazing to make the soup in style of a curry – with turmeric as a typical ingredient.
As with butternut, my experience with that spice was rather limited so I was really, really curious to use it. Not only because of the taste but also due to the health benefits of turmeric (read more here), ranging from reducing chronic inflammation to helping with depressions.
The preparation of the Butternut Squash Soup is really easy. You peel and chop the squash, cook it a bit in coconut milk before you add kale, onion, chickpeas, curry, and turmeric. Salt and pepper also helps.
After about 20 minutes of cooking, you can enjoy this healthy beauty topped with crunchy almonds. And now excuse me, I’ll have another bowl!
- 2 15 oz (400 ml) cans coconut milk
- 1 butternut squash
- 3 handfuls kale
- 15 oz (400 g) can chickpeas
- 1 onion
- 1 tsp turmeric
- 2 tsp curry
- salt, pepper
- 1 handful almonds
- Peel and seed the butternut squash. Chop into thumb-size bites.
- In a large saucepan, bring the coconut milk to a boil. Add the butternut squash and cook for about 10 minutes on medium heat.
- In the meantime, wash/peel and chop the (red) onion and kale. Add to the saucepan along with the chickpeas, turmeric, and curry. Season with extra salt and pepper, if desired. Cook for another 10-15 minutes until the squash is soft.
- Serve with a topping of almonds.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 220Total Fat: 7gSaturated Fat: 3.3gTrans Fat: 0gUnsaturated Fat: 3.2gCholesterol: 0mgSodium: 480mgCarbohydrates: 34gFiber: 7.6gSugar: 9.1gProtein: 8.4g