Butternut Squash and Coconut Curry Soup
We made a baked Butternut Squash Pasta (or as we are now calling it ’ Faux Mac n’ Cheese’ ) the other day and we only used half of the butternut squash. Of course, we would never waste it so we decided to use it for a healthy soup. This recipe is the result of the other half of our squash and dang it was good! Note: The Mac n’ Cheese recipe is coming soon! This soup took about 15 minutes to make from start to finish. AND YET it tastes like it took hours to prepare. This is one of the advantages of doing a bit of bulk cooking and planning menus around your produce. You can serve this with toasted sourdough bread, rice noodles, konjac noodles, or with toasted pumpkin seeds. Garnished here with coriander, green onions, and rice noodles! Either way its scrumptious on its own!
This is definitely one of the best soup recipes on the planet! It’s thick and creamy but doesn’t actually require cream and it has SUCH a unique array of rich spices and flavors like curry, coconut and tumeric. Curry and coconut always go well together but we’ve never had such a tasty cauliflower soup before and it was ridiculously easy to make.
We are fans of soups in the winter especially home made ones. It is almost as easy to make a homemade soup as it is to open a can so there’s nothing stopping you from whipping this up instead! Here’s our ten minute pumpkin soup recipe.
An easy coconut curry chicken soup that will have you slurping up any broth left in your bowl! Make it in 30 minutes!
One of the most useful things to know how to make, is a simple homemade vegetable stock! It's so much easier than people think so we thought we'd give you our recipe along with three of our favorite soups!
Fresh vine ripened tomatoes and basil! Spring is here and with that comes one of our favorite dishes - tomato gazpacho. We also love the fact that it is the easiest recipe to make - literally throw everything into the blender and puree.
When it is rainy, cold and blustery outside, there is nothing more perfect to have for lunch than a steaming bowl of soup. We love soup and are constantly experimenting with ingredients. This is our version of a Vietnamese “Pho” soup.
Filled with healthy approved #FaceFood nutrients, today's meal quick fire recipe is simple and delicious and the soup is homemade!
BUTTERNUT SQUASH CURRY SOUP
INGREDIENTS
1/2 baked butternut squash - should be about 2-21/2 cups
1 cup of vegetable stock
2 large cloves of garlic
1 1/2 teaspoon jalapeno pepper finely diced
1 can coconut milk
1 tablespoon of Thai red curry paste
Juice from 1 lime (lemons work fine if you don’t have a lime)
2 packages rice noodles (optional)
Garnish: 3 finely sliced scallions & Coriander leaves
INSTRUCTIONS
Heat vegetable stock and add butternut squash, garlic and bring to a boil. Cover and cook for five minutes. Use a potato masher and mash the flesh of the butternut squash until chunky. Add the coconut milk, lime juice and curry paste. Simmer for another five minutes and adjust to taste.
While the curry is cooking bring a medium pot of water to a boil and add two packets of rice noodles and cook until just loosened. Drain and put aside. Or toast bread at this point if preferred over noodles
Serve with some sprinkled coriander and either the toasted sourdough bread or the noodles
While carb heavy, this adorable VEGAN pasta dish contains one of our favorite facefoods, butternut squash which is a superfood rich in vitamins and minerals we need for glowing skin! Notably, it’s rich in skin loving nutrients like vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. This meal can be either vegetarian or vegan depending on what you use as ingredients - it’s up to you!
A vegan butternut squash and curry soup with incredible flavor, very few calories, and tons of nutrients! To top it off, it’s seriously the easiest thing to make! This 20 minute recipe will have you wondering if it actually took hours to make!
As the days get colder and root veggies like SQUASH come into seasonality we get SOUPer excited about making one of our favorite healthy soups made with Butternut squash. It’s comforting, very healthy, and easy to make!
Sweet and spicy maple roasted butternut squash with brussels sprouts and savory, crispy bacon. You can pair it with blue cheese or goat cheese - both are great! We got this recipe from the Ambitious Kitchen and we’ve been loving it ever since. Find out how to keep it exciting and why it’s great for your skin.
Happy Wellness Wednesday Foodies! Here is a Baked Stuffed Butternut Squash recipe that is FaceFood Worthy. One of our favorite healthy vegetarian friendly meals!