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Butternut Squash Coconut Curry Noodle Soup
An incredibly flavorful, healthy, filling, and comforting Butternut Squash Coconut Curry Noodle Soup! A gluten free vegan comfort food dish
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Resting Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Entrées, Soup
Cuisine:
Asian
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
2
people
Calories:
610
kcal
Author:
Kristen Wood
Ingredients
2
tbsp
coconut oil
1/2
onion
chopped
5
garlic cloves
minced
2
tbsp
curry powder
1
tbsp
coconut sugar
1
tsp
ground turmeric
1/2
tsp
ground ginger
1/4
tsp
red chili flakes
2
cups
butternut squash
cubed, fresh or frozen
1
can full fat coconut milk + 3 cans water
2
tbsp
fresh cilantro
chopped
7
oz
rice noodles
approx. 1/2 package
1
tsp
lemon juice
to taste
sea salt
Garnishes: chopped fresh cilantro and freshly shredded carrots
US Customary
-
Metric
Instructions
In a large pot over medium heat add coconut oil, onion and garlic. Saute for 5 minutes.
Stir in spices and sugar. Cook while stirring for 2 minutes.
Stir in squash. Cook for 1 minute longer.
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.
Simmer for 10 minutes.
Stir in rice noodles and lemon juice. Salt to taste. Cover, turn off heat and let sit for 10 minutes (or until noodles are tender) before serving.
Optionally garnish with fresh cilantro and shredded carrots before serving.
Enjoy!
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Nutrition
Serving:
1
serving
|
Calories:
610
kcal
|
Carbohydrates:
114
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
209
mg
|
Potassium:
728
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
15044
IU
|
Vitamin C:
36
mg
|
Calcium:
138
mg
|
Iron:
4
mg