Curried Roasted Butternut Squash Soup with Coconut and Coriander
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
This follows the classic roasted butternut squash soup method, with curry powder and ginger cooked into the base, coconut milk instead of cream, and fresh coriander in place of sage and pumpkin seeds.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 2.2 g sugars per 100 ml (limit ≤ 2.5 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 403 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large roasting tin
- baking paper
- large heavy-based pot
- wooden spoon
- stick blender or upright blender
- small frying pan
- ladle
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 351 kcal |
| Protein | 5.4 g |
| Carbohydrate | 38.5 g |
| of which sugars | 8.7 g |
| of which free sugars | 0 g |
| Fat | 22.9 g |
| of which saturates | 13.9 g |
| Fibre | 7 g |
| Salt | 2.35 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
