Butternut Squash Coconut Curry Noodle Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.75 out of 5 stars
(4)
Ingredients
2 servings
- 2 tbsp coconut oil
- 1/2 onion (chopped)
- 5 garlic cloves (minced)
- 2 tbsp curry powder
- 1 tbsp coconut sugar
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp red chili flakes
- 2 cups butternut squash (cubed, fresh or frozen)
- 1 can full fat coconut milk + 3 cans water
- 2 tbsp fresh cilantro (chopped)
- 7 oz rice noodles (approx. 1/2 package)
- 1 tsp lemon juice
- to taste (sea salt)
- Garnishes: chopped fresh cilantro and freshly shredded carrots
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Preparation
Step 1
In a large pot over medium heat add coconut oil, onion and garlic. Saute for 5 minutes.
Step 2
Stir in spices and sugar. Cook while stirring for 2 minutes.
Step 3
Stir in squash. Cook for 1 minute longer.
Step 4
Pour in your can of coconut milk, and then fill the can with water, adding 3 cans of water to pot.
Step 5
Stir in cilantro.
Step 6
Turn heat to high, cover, bring to a boil, and then reduce to a simmer.
Step 7
Simmer for 10 minutes.
Step 8
Stir in rice noodles and lemon juice. Salt to taste. Cover, turn off heat and let sit for 10 minutes (or until noodles are tender) before serving.
Step 9
Optionally garnish with fresh cilantro and shredded carrots before serving.
Step 10
Enjoy!
Step 11
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