Baked Curried Butternut Squash Lasagna Soup
Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
Baked Curried Butternut Squash Lasagna Soup is one of the foods famous for the softness, savory taste of the mix of broth and curry. We only need 1 hour and 20 minutes to serve it.
  • 1½ kg butternut squash
  • 1 tbsp vegetable oil
  • 1 medium-sized onion, diced
  • 3 celery sticks, diced
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 3 cups of coconut milk
  • 3 cups vegetable broth
  • 2 tsp kosher salt
  • 2 tsp fresh lemon juice
  1. Put the pumpkin on a baking sheet, bake at 400 degrees for 1 hour.
  2. Once cool, cut the pumpkin in half, discard the seeds, then take the pumpkin meat and set aside.
  3. Then put the pan and heat over high heat. Put the oil, sauté the onion for 5 minutes.
  4. Add the celery, curry, turmeric, cumin, and coriander, sautéed for 6 minutes.
  5. Then put ¼ cup of water in a saucepan, cover, and cook for about 7 minutes until the celery is very tender, stirring occasionally.
  6. Put the pumpkin porridge and soft vegetables in a food processor blender until smooth.
  7. Place the refined vegetables into a soup pan. Add the coconut milk and salt, whisking until evenly beaten.
  8. Heat the mixture over medium heat until the gravy is warm, add the lemon juice, and stir.
  9. In the last dish, each bowl is garnished with yogurt, chopped coriander leaves, and nuts. Serve warm on the table.
Nutrition Information
Calories: 372 kcal
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