Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. I’m happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year. Pumpkins and squashes are everywhere right now – so here’s the perfect excuse to grab one and eat it! We did lots of research and tried various different recipes (some good, some not so good) but they all had one big problem – they took ages! And we can’t be having that… So – over to Kat. It was her task to create a ‘lecker’ (German for delicious!) recipe that sacrificed nothing in terms of taste – only time. And man, did she do it! With very little ado, actually 😉 Her favourite squash is the butternut – but you can use any of the edible squashes or pumpkins here. This warming soup takes the traditional taste of the squash and enhances the flavour by merging it with curry and using the delicious sweetness of the coconut to offset some of the spice. Simply put, it’s fantastic. And did I mention healthy too? PS – if you don’t have one already then now is the time to invest in a hand blender – they’re soooooo amazing for making soups, smoothies and pancakes – and much more besides! They can really revolutionize a kitchen.
Health Benefits – Easy Curried Butternut Squash and Coconut Soup
It would be silly not to focus on the squash here, so that’s exactly what I’m going to do. It’s a pretty seasonal vegetable so often doesn’t get the coverage it deserves – all the more reason to cram as many dishes in as possible right now! The squash is really high in vitamins A, C and B6, as well as plenty of nutrients and minerals like manganese, potassium and fiber. Combined with the high carotenoid levels, the squash works as an antioxidant, an anti-inflammatory, and is believed to help with type 2 diabetes as well. While more research is needed, early signs also point to a decreased risk of cancer linked to high squash intake, thanks to those antioxidant and anti-inflammatory benefits. (healthy squash). It’s not just good for you either – this recipe is completely vegan, meaning no animals were harmed, captured or even involved in bringing this lovely soup to you.
title: “Easy Curried Butternut Squash And Coconut Soup Vegan” ShowToc: true date: “2024-11-01” author: “Abbie Douglas”
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. I’m happy to say this Easy Curried Butternut Squash and Coconut Soup is just as awesome any time of year. Pumpkins and squashes are everywhere right now – so here’s the perfect excuse to grab one and eat it! We did lots of research and tried various different recipes (some good, some not so good) but they all had one big problem – they took ages! And we can’t be having that… So – over to Kat. It was her task to create a ‘lecker’ (German for delicious!) recipe that sacrificed nothing in terms of taste – only time. And man, did she do it! With very little ado, actually 😉 Her favourite squash is the butternut – but you can use any of the edible squashes or pumpkins here. This warming soup takes the traditional taste of the squash and enhances the flavour by merging it with curry and using the delicious sweetness of the coconut to offset some of the spice. Simply put, it’s fantastic. And did I mention healthy too? PS – if you don’t have one already then now is the time to invest in a hand blender – they’re soooooo amazing for making soups, smoothies and pancakes – and much more besides! They can really revolutionize a kitchen.
Health Benefits – Easy Curried Butternut Squash and Coconut Soup
It would be silly not to focus on the squash here, so that’s exactly what I’m going to do. It’s a pretty seasonal vegetable so often doesn’t get the coverage it deserves – all the more reason to cram as many dishes in as possible right now! The squash is really high in vitamins A, C and B6, as well as plenty of nutrients and minerals like manganese, potassium and fiber. Combined with the high carotenoid levels, the squash works as an antioxidant, an anti-inflammatory, and is believed to help with type 2 diabetes as well. While more research is needed, early signs also point to a decreased risk of cancer linked to high squash intake, thanks to those antioxidant and anti-inflammatory benefits. (healthy squash). It’s not just good for you either – this recipe is completely vegan, meaning no animals were harmed, captured or even involved in bringing this lovely soup to you.
