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Vegan Curry Butternut Squash Soup With Kale Recipe

Name: Vegan Curry Butternut Squash Soup With Kale Recipe
Total time: 30 min
Yield: 4
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 of dried red chili 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

Prep Time

Cook Time

Total Time

30m

This Vegan Curry Butternut Squash Soup with Kale recipe brings hearty and warming flavors to your table. With tender butternut squash, vibrant kale, and aromatic curry spices, this soup is the perfect combination of comfort and nutrition. A colorful, nourishing meal that is sure to become a favorite.

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Ingredients

Servings: 4

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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 of dried red chili 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

Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering. Add butternut squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Remove and set aside. Add remaining oil and heat until shimmering. Add onion, carrot, pepper, and a pinch of salt and cook, stirring, until softened, about 2 minutes. Add curry powder and chile flakes and cook, stirring, until fragrant, about 30 seconds. Add quinoa and toast until fragrant, about 1 minute.

Add broth and adjust heat to maintain an active boil and cook until quinoa is done, about 9 minutes. Stir in kale and squash, cook until kale has wilted and 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 pepitas and cilantro.

Vegan Curry Butternut Squash Soup With Kale Recipe

Ingredients

Steps

Nutrition Facts

Vegan Curry Butternut Squash Soup With Kale Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts