Description
This Curried Butternut Squash Soup is a creamy, flavorful dish made with roasted butternut squash, aromatic curry powder, coconut milk, and warming spices. It’s a comforting vegan soup that’s perfect for chilly days and packs a delightful balance of sweet and savory flavors with a hint of spice. Garnish with toasted pumpkin seeds and a drizzle of full-fat coconut milk for an extra special touch.
Ingredients
Scale
Soup
- 1 Tbsp coconut or avocado oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (about 1 Tbsp or 6 g)
- 6 cups peeled & chopped butternut squash (from 1 small butternut squash)
- 1 pinch sea salt + 1 pinch black pepper, plus more to taste
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup (or substitute with coconut sugar)
- 1-2 tsp chili garlic paste (optional)
For Serving (optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Instructions
- Heat oil and sauté aromatics: Heat a large pot over medium heat. Once hot, add the coconut or avocado oil, diced shallots, and minced garlic. Sauté for 2 minutes, stirring frequently to soften and release flavors without browning.
- Cook butternut squash with spices: Add the peeled and chopped butternut squash to the pot. Season with sea salt, black pepper, curry powder, and ground cinnamon. Stir well to evenly coat the squash in the spices. Cover the pot and cook for 4 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
- Add liquids and sweetener: Pour in the light coconut milk, vegetable broth, maple syrup (or coconut sugar), and if desired, the chili garlic paste for heat. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes or until the butternut squash is fork-tender and soft.
- Puree the soup: Using an immersion blender, blend the soup directly in the pot until creamy and smooth. Alternatively, transfer the soup in batches to a blender and puree on high until smooth. Carefully return the blended soup to the pot if using a blender.
- Adjust seasonings and finish cooking: Taste the soup and adjust seasonings by adding more curry powder, salt, or sweetener if desired. Allow the soup to cook a few more minutes on medium heat to meld the flavors.
- Serve with garnishes: Ladle the soup into bowls and garnish as desired with toasted pumpkin seeds, a drizzle of full-fat coconut milk, or a spoonful of chili garlic paste for extra flavor and texture. Serve warm.
- Storage: Store any leftover soup in a covered container in the refrigerator for 3-4 days or freeze it for up to 1 month. Reheat gently before serving.
Notes
- This soup is naturally vegan and dairy-free.
- Adjust chili garlic paste quantity based on desired spice level or omit for a milder soup.
- Can substitute light coconut milk with regular full-fat coconut milk for a richer texture.
- Use fresh or homemade vegetable broth for best flavor.
- Maple syrup adds a pleasant sweetness balancing the curry; coconut sugar can be used as a substitute.
- The soup thickens as it cools; add a splash of broth or coconut milk when reheating if needed.
- Use an immersion blender for ease and less cleanup, but a countertop blender works equally well.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
