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Vegan Coconut Curry Butternut Squash Soup

Ingredients · Serves 6 · Prep 20 min · Total 50 min

  • 2 tbsp coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • ½ tsp ground cumin
  • 1 large butternut squash, about 3 lb, peeled, seeded and cut into 1-inch cubes
  • 3 cups vegetable broth
  • 1 tsp kosher salt
  • 1 can coconut milk, 13.5 oz, full fat
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp pepitas, toasted, for topping (optional)
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Vegan Coconut Curry Butternut Squash Soup

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook until soft.
  2. Add the garlic, ginger, curry powder and cumin and stir until fragrant.
  3. Add the squash, broth and salt and bring to a boil.
  4. Lower the heat, cover and simmer until the squash is very tender when poked with a fork.
  5. Set aside 2 tablespoons of the coconut milk for garnish. Stir the rest into the pot.
  6. Blend with an immersion blender until very smooth.
  7. Stir in the lime juice. Taste and add more salt if needed.
  8. Ladle into bowls, drizzle with the reserved coconut milk and top with cilantro and pepitas.