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–+ servings

Curried Butternut Squash Noodle Soup

Coconut and vegetable broth based soup with butternut squash, kale and black bean noodles.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Asian
Servings 6
Calories 470 kcal

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.

Video

Nutrition

Calories: 470kcalCarbohydrates: 39gProtein: 23gFat: 30gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2147mgPotassium: 1712mgFiber: 10gSugar: 7gVitamin A: 17442IUVitamin C: 81mgCalcium: 235mgIron: 10mg
Keyword Butternut Squash, Coconut, Curry, Noodles
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