Vegan Curry Butternut Squash Soup With Kale Recipe - 华体会体育推荐

Pair this with a kale salad using the leftovers for a well-rounded meal.

Recipe Facts

4.5

(2)

Active:30 mins

Total:30 mins

Serves:4 servings

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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.

Nutrition Facts
Servings: 4
Amount per serving
Calories	283
% Daily Value*
Total Fat13g	17%
Saturated Fat 2g	10%
Cholesterol0mg	0%
Sodium659mg	29%
Total Carbohydrate38g	14%
Dietary Fiber 9g	33%
Total Sugars 10g
Protein8g
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.