We Ate Well

Share this post

Curried Squash Soup

www.v8well.com

Discover more from We Ate Well

A community for foodies, exploring the world of wellness through vegetarian food. Weekly nutrient-dense recipes, interviews with experts, unsolicited advice and recommendations. From the author of The Vegetarian Reset.
Over 2,000 subscribers
Continue reading
Sign in
Recipes

Curried Squash Soup

with shredded coconut

Vasudha Viswanath
Apr 7, 2021
3
Share this post

Curried Squash Soup

www.v8well.com
Share

A delicious curry flavored soup loaded with lentils and nuts.

265 calories per serving | 12g protein | 13g fat | 25g carbs | 10g fiber

Download the recipe card here

INGREDIENTS | Makes 2 servings

  • 1 medium squash, 300g, chopped

  • ¼ cup yellow moong dal/red lentils

  • ¼ cup raw cashews/skinned almonds

  • 1 tsp extra-virgin olive oil

  • 1 tsp ginger, roughly chopped

  • 1 tsp garlic, roughly chopped

  • 1/2 tsp ground turmeric

  • 1 tsp salt

  • 1 green chili

  • 1 tsp garam masala

  • 2 tbsp dry shredded coconut, unsweetened

  • 2 tbsp cilantro, chopped

DIRECTIONS

  • Step 1 - Saute squash in olive oil for a few minutes until soft

  • Step 2 - Add ginger, garlic and saute for 2 more minutes

  • Step 3 - Add in all other ingredients along with 2 cups of water and mix well

  • Step 4 - Pressure cook until done (Instant pot 15 mins, natural release)

  • Step 5 - Blend until smooth.

    Garnish with coconut and cilantro and serve

Follow me on Instagram here!

3
Share this post

Curried Squash Soup

www.v8well.com
Share
Comments
Top
New
Community

No posts

Ready for more?

© 2023 Vasudha Viswanath
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing