Butternut Squash Coconut Curry Rice Noodle Soup

coconut oil onion garlic cloves curry powder coconut sugar turmeric ginger red chili flakes butternut squash coconut milk cilantro rice noodles lemon juice salt cilantro and freshly shredded carrots


In a large pot over medium heat add coconut oil, onion and garlic.   Stir in spices and sugar.  

Stir in squash.   Pour in your can of coconut milk, and then fill the can with water, adding 3 cans of water to pot. Stir in cilantro.

Turn heat to high, cover, bring to a boil, and then reduce to a simmer.

Stir in rice noodles and lemon juice. Salt to taste. Cover, turn off heat and let sit until noodles are tender before serving.

Optionally garnish with fresh cilantro and shredded carrots before serving. Enjoy!

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Where to Buy

Indie Bound