Sweet Meat Squash Soup

these kinds of light and healthy, creamy soups a breeze

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

Course Soup and Stew

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 221kcal

Author Christy Gurin

Ingredients

6-7 lb. sweet meat squash (if yours is another size, scale ingredients accordingly)
1/2 Tbsp. coconut oil
1 large onion, chopped
3 tsp. minced garlic
3 Tbsp. curry powder
1 Tbsp. cumin
4 cups vegetable or chicken broth
1 15 oz. can coconut milk (reserve 2 Tbsp. as garnish if desired)
3 Tbsp. lime juice
2 tsp. salt (or to taste)

Garnishes

coconut milk
chili garlic paste
cilantro
roasted peanuts

Instructions

Cut squash in half, and then in half again to quarter. Remove and discard seeds and stringy center parts and peel squash.*
Cut squash into 1" cubes. It will be blended so they don't have to be perfect, just similar sized.
Heat oil in a sauce pan over medium heat. Add onion and sauté for 3-4 minutes to soften. Add garlic and cook a few minutes longer until garlic is soft and aromatic. Add curry and cumin and stir for about 30 seconds.
Pour broth in and add squash. Put lid on, reduce heat to low, and let simmer/ steam for 15 - 20 mins until squash is full cooked. There will not be enough liquid to full submerge the squash fully so during this time, remove the lid 2-3 times and stir to make sure squash cooks evenly.
Once squash is fully cooked, add coconut milk, lime juice, and salt. Blend in the pot using a stick blender or process in batches using a food processor or blender (be mindful of the steam!) and return to pot. Adjust seasoning levels if needed based on your preferences.
Ladle soup into bowls and top with garnishes to serve.

Notes

*Putting each quartered piece in the microwave for 2 minutes makes it much easier to peel.

Nutrition