Keto Curried Squash Soup - Whole 30, Vegan

A creamy, warming curried squash soup made with coconut milk and aromatic spices. This keto-friendly, vegan soup is perfect for cold days and packed with flavor from curry powder and coconut.

indian

asian

Nutrition

Provides healthy fats from coconut oil and milk, moderate carbohydrates from squash, and beneficial antioxidants from curry spices.

calories	90 kcal
energy	377 kJ
protein	1 g
total fat	9 g
saturated fat	7 g
trans fat	0 g
polyunsaturated fat	0 g
monounsaturated fat	1 g
cholesterol	0 mg
carbohydrate	4 g
sugars	2 g
dietary fibre	1 g
sodium	300 mg

*per serving

VeganVegetarianHalalKosherGluten FreeDairy FreeEgg FreeSoy FreeShellfish FreeSugar FreeLow SugarLow CarbNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrysouplunchveganmeal prepmain courseone potfreezer friendlystovetop

Keto Curried Squash Soup - Whole 30, Vegan

I Breathe I'm Hungry (Mellissa Sevigny)

8

Name: Keto Curried Squash Soup - Whole 30, Vegan — Tasty Bites
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 servings
Ingredients: 3 cup Butternut Squash Or Pumpkin (chopped); 1 clove Garlic (peeled); 4 cup Water (filtered); 1 tablespoon Curry Powder (Madras); 1 teaspoon Onion Flakes (dried); 1 teaspoon Salt (kosher); 1 tablespoon Coconut Oil; 1.5 cup Coconut Milk (unsweetened); Pistachios And Coconut (chopped pistachios and toasted coconut, optional garnish)

servings

0

per serve

0

minutes

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Ingredients

3 cup Butternut Squash Or Pumpkin chopped

1 clove Garlic peeled

4 cup Water filtered

1 tablespoon Curry Powder Madras

1 teaspoon Onion Flakes dried

1 teaspoon Salt kosher

1 tablespoon Coconut Oil

1.5 cup Coconut Milk unsweetened

Pistachios And Coconut chopped pistachios and toasted coconut, optional garnish

Equipment

Large saucepan

Immersion blender

Blender

Instructions

Combine the butternut squash, garlic, water, curry powder, onion flakes, salt, and coconut oil in a large saucepan and bring to a boil over high heat.

Reduce heat to medium and simmer uncovered for 20 minutes or until the squash is tender.

Blend with an immersion blender right in the pot, or transfer ingredients to a blender and blend until smooth and return to the pot.

Stir in the coconut milk and cook for 2 minutes over medium heat – do not boil.

Serve hot, garnished with pistachios and coconut if desired.

Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to 3 months. To reheat, microwave on high for 2 minutes or on the stovetop for about 8 minutes.