This vibrant soup captures the essence of a cozy, autumn harvest with its rich flavors and wholesome ingredients. It's packed with nutrients to boost your immune system and keep you warm during colder days.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 21g | 7% |
| Fat | 9g | 14% |
| Calories | 180 kcal | 9% |
| Protein | 3g | 6% |
| Energy | 180 kcal | 9% |
| Sodium | 450mg | 19% |
| Carbs | 21g | 7% |
| Iron | 1.5mg | 8% |
| Vitamin D | 0µg | 0% |
| Manganese | 0.4mg | 17% |
| Sugars | 7g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | butternut squash | 300 |
|
| 2 | carrot | 150 |
|
| 3 | onion | 100 |
|
| 4 | vegetable broth | 800 |
|
| 5 | coconut milk | 200 |
|
| 6 | curry powder | 5 |
|
| # | Steps |
|---|---|
| 1 | Peel and chop the butternut squash, carrot, and onion into small cubes. |
| 2 | In a large pot, sauté the chopped onion for about 5 minutes until it becomes translucent. |
| 3 | Add the butternut squash, carrot, and curry powder to the pot, stirring for a couple of minutes to coat the vegetables in the spices. |
| 4 | Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender. |
| 5 | Blend the soup until smooth using a stick blender, then stir in the coconut milk for a creamy finish. |
| 6 | Season with salt and pepper to taste, and serve warm, garnished with fresh herbs or crunchy croutons if desired. |
