Vegan Curry Butternut Squash Soup With Kale Recipe
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__03__20140310-one-pot-wonders-curried-butternut-square-soup-e75a77c0afb747f39c0b04becddd9c90.jpg)
Pair this with a kale salad using the leftovers for a well-rounded meal.
Recipe Facts
Ingredients
-
2 1/2 tablespoons olive oil
-
2 1/2 cups butternut squash, peeled and cut into 2-inch cubes
-
Kosher salt and freshly ground black pepper
-
1 medium onion, thinly sliced (about 1 cup)
-
1 medium carrot, peeled and cut into rounds and quarters (about 3/4 cup)
-
1 orange or red bell pepper, deseeded and diced (about 3/4 cup)
-
1/2 tablespoon curry powder
-
Pinch dried red chile flakes
-
3/4 cup quinoa, washed and rinsed
-
4 cups homemade vegetable stock or store-bought low-sodium vegetable broth
-
2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed
-
2 tablespoons fresh juice from 1 lemon
-
1/4 cup toasted pepitas
-
1/2 cup fresh cilantro leaves
Directions
-
Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering. Add the butternut squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Remove and set aside. Add the remaining oil and heat until shimmering. Add the onion, carrot, pepper, and a pinch of salt and cook, stirring, until softened, about 2 minutes. Add the curry powder and chili flakes and cook, stirring, until fragrant, about 30 seconds. Add the quinoa and toast until fragrant, about 1 minute.
-
Add the broth and adjust heat to maintain an active boil and cook until the quinoa is done, about 9 minutes. Stir in the kale and squash, until the kale has wilted and the squash tender but not mushy, about 2 minutes more. Stir in lemon juice, season with salt and pepper, divide between serving bowls, and top with the pepitas and cilantro.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
283 | Calories |
13g | Fat |
38g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 283 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 659mg | 29% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 9g | 33% |
Total Sugars 10g | |
Protein 8g | |
Vitamin C 116mg | 578% |
Calcium 148mg | 11% |
Iron 3mg | 18% |
Potassium 943mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |