Easy and ready in minutes vegetarian coconut based Curried Butternut Squash Soup Recipe with kale and high protein black bean noodles.
Curried Butternut Squash Soup Recipe Steps
To make this Curried Butternut Squash Noodle Soup, start by heating a large soup pot over medium heat. Sauté your aromatic vegetables (onion, ginger and garlic chilies) and spices in a little olive or coconut oil. Add vegetable broth, salt, brown sugar substitute and cubed butternut squash. Taste and adjust.
Allow the butternut squash to simmer for about 15 minutes. In the meantime, cook noodles according to package directions and set aside.
The butternut squash is done when you can easily stick a fork in without much resistance.
Once it is cooked, add the coconut milk. Taste and adjust again. Finally, add chopped kale and cover for 1-2 minutes.
To serve, place the noodles in a bowl, then cover the noodles with the curried butternut squash soup. I am in love with this Porcelain Noodle Bowl Sets with Bamboo Chopsticks and Ceramic Spoons.
Serve toppings on the side and add to your taste. Toppings include sliced jalapeños, chopped cilantro and/or culantro (Recao), Sambal Oelek (chili garlic paste) and lime wedges. The Sambal Oelek will add another layer of flavor and heat and the juice of lime wedges will add brightness to this rich and nutritious soup.
Curried Butternut Squash Noodle Soup
Ingredients
Soup
- Garlic Cloves Minced
- 2 Inch Fresh Ginger Minced
- ½ Onion
- 3 Thai Bird Chilies
- 1 Tablespoon Coriander
- 1 Tablespoon Turmeric
- 2 Teaspoon Curry Powder
- 2 Tablespoons Brown Sugar Replacement
- 6 Cups Vegetable Broth
- 1 Tablespoon Salt
- 5 Cups Butternut Squash
- 2 Cans Coconut Milk
- 4 Cups Kale Leaves Chopped
- 8 Ounces Explore Cuisine Black Bean Noodles
Toppings
- Lime Wedges
- Sambal Oelek
- Jalapeños Thinly Sliced
- Scallions Thinly Sliced
- Cilantro Leaves
- Culantro (Recao) Leaves
Instructions
- Heat a large soup pot over medium heat.
- Sauté your aromatic vegetables (onion, ginger and garlic chilies) and spices in a little olive or coconut oil.
- Add vegetable broth, salt, brown sugar substitute and cubed butternut squash. Allow to simmer for 15 minutes until butternut squash is fork tender.
- In the meantime, cook noodles according to package directions and set aside.
- Once butternut squash is cooked, add coconut milk. Taste and adjust.
- Then add chopped kale and cover for 1-2 minutes.
- Serve noodles first, cover the noodles with soup and top with sliced jalapeños, chopped cilantro and or culantro. Add sambal oelek to taste for some additional heat and squeeze some lime juice.
I tried this recipe and it turned out really good. What else can I add to the recipe? Thanks for the recipe.
Hi! Thank you for trying the recipe. I would add mushrooms, carrots, broccoli florets or any hearty vegetable you like. If you want to add animal protein, I would thinly slice chicken breast and add it add the end with the kale so it cooks well, but doesn’t get dry. Yum!
Great content! Keep up the good work!
Thank you!