Butternut Squash Coconut Curry Rice Noodle Soup (Gluten-Free, Vegan)
An incredibly flavorful, healthy, filling, and comforting Butternut Squash Coconut Curry Rice Noodle Soup! This gluten-free and vegan comfort food dish is big on coconut, curry, and ginger flavors all with a bit of spice. Perfectly tender rice noodles are the perfect accompaniment for this scrumptious and healthy coconut curry broth that you can have ready to devour in only 30 minutes. (Yes, 30 minutes.) You'll be coming back for seconds! I promise.
Oh me oh my is this good! If you're fan of coconut and curry flavors, then you are going to LOVE this bowl of delicious comfort . . .
I'm all about comfort food this time of year, and if you can throw in ease and health, then I'm all in!
This bowl is all that and more. . .
A delightful blend of coconut, turmeric, curry, red chili and ginger make up this slurp-worthy broth, and when you throw in rice noodles you have one hearty and filling soup to boot.
It is: super flavorful, slightly spicy, very nutritious, comforting, and quick and easy to make!
- 2 tbs coconut oil
- 1/2 onion, chopped
- 5 garlic cloves, minced
- 2 tbs curry powder
- 1 tbs 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 tbs fresh cilantro, chopped
- 7 oz (approx.) rice noodles (1/2 package)
- 1 tsp lemon juice
- to taste, sea salt
- Garnishes: chopped fresh cilantro and freshly shredded carrots
Fat: 30 g