Spiced-Up Butternut Squash Soup

60 mins (prep 30, cooking 30)
17 ingredients
6-8 servings
I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup.

Categories:  <-60-mins , seasonal , 3-steps-or-less , bisques~cream-soups , soups-&-stews , oamc~freezer~make-ahead , time-to-make , vegan , easy , fall , vegetarian , squash , vegetable ,
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Serving Size (286.61 g)
Servings 6
Amount per Serving
Calories 224.95 Calories from Fat 131.31
% Daily Value *
Total Fat 14.59g 134.65%
Saturated Fat 6.36g 190.71%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 94.82mg 23.71%
Total Carbohydrate 24.01g 48.03%
Dietary Fiber 5.31 g 127.37%
Sugars 8.05 g %
Protein 3.87g 46.49%
Vitamin A 14641.02IU% Vitamin C 11.51mg%
Calcium 51.96mg% Iron 1.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
celery ribs, ground cumin, cumin seed, ground coriander