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Butternut Squash Soup · Coconut Curry (Vegan)

Vegan Coconut Curry Butternut Squash Soup

A quick stovetop version simmered with ginger, curry powder and coconut milk. Silky, gently spiced and ready in under an hour without turning on the oven.

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Prep
20 min
Cook
30 min
Total
50 min
Serves
6
Level
Easy

Ingredients

  • 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)

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.

Tip: Short on time? Use 2 1/2 lb of pre-cut squash from the produce section.

Tip: Most broths are gluten-free, but some contain wheat. Check the label if that matters to you.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Estimated nutrition per serving: 270 calories · protein 4 g · carbohydrates 27 g · fiber 5 g · sugars 5 g · fat 19 g (saturated 16 g) · sodium 640 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.