Low Fat Curried Butternut Squash and Carrot Soup

Warm up with a bowl of this delicious Low Fat Curried Butternut Squash and Carrot Soup—a velvety, nutrient-packed blend of roasted butternut squash, sweet carrots, and aromatic spices. Infused with the bold flavors of curry powder, cumin, and coriander, this wholesome soup is lightened with low-fat coconut milk, making it the perfect healthy comfort food. Ready in just under an hour, this easy-to-make recipe is ideal for busy weeknights or meal prep, while its rich, creamy texture feels like an indulgence without the extra calories. Topped with fresh cilantro for a burst of freshness, this soup is not only a treat for your taste buds but also a great option for those looking for low-fat, plant-based meals. Perfectly spiced and irresistibly smooth, it’s a bowl of goodness you’ll crave all season long!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 medium (about 2 pounds) butternut squash
• 4 large carrots
• 1 medium onion
• 3 cloves garlic
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup low-fat coconut milk
• 1 tablespoon olive oil
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped, for garnish) fresh cilantro

Directions

Step 1

Peel and deseed the butternut squash, then cut it into 1-inch cubes. Peel and slice the carrots into 1/2-inch rounds. Dice the onion and mince the garlic.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.

Step 3

Stir in the garlic, curry powder, cumin, and coriander, and cook for another 1-2 minutes until the spices are fragrant.

Step 4

Add the butternut squash, carrots, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender.

Step 5

Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Step 6

Stir in the low-fat coconut milk, salt, and black pepper. Heat the soup gently over low heat for 5 minutes. Adjust seasoning to taste.

Step 7

Serve the soup hot, garnished with chopped fresh cilantro. Enjoy your comforting, low-fat curried butternut squash and carrot soup!

Nutrition Facts

Serving size	(2568.6g)

Amount per serving	% Daily Value*
Calories	1105.8

Total Fat 28.9g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6222.1mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 52.2g	0%
Total Sugars 52.8g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 703.5mg	0%
Iron 17.7mg	0%
Potassium 5636.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 10.4%

Carbs: 67.9%