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Curried Butternut Squash Soup

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory soup perfect for fall and winter.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, vegan
Servings 4 servings
Calories 287 kcal

Equipment

  • Large pot
  • immersion blender
  • Blender

Ingredients
  

SOUP

  • 1 tablespoon coconut or avocado oil
  • 2 medium shallots (thinly diced)
  • 2 cloves garlic (minced)
  • 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups or 840 g)
  • 1 pinch sea salt
  • 1 pinch black pepper (plus more to taste)
  • 1.5 tablespoon curry powder
  • ¼ teaspoon ground cinnamon
  • 1 14-ounce can light coconut milk
  • 2 cups vegetable broth (*DIY* or store-bought)
  • 1-3 tablespoon maple syrup (or sub coconut sugar)
  • 1-2 teaspoon chili garlic paste (*optional*)

FOR SERVING

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full-fat coconut milk

Instructions
 

  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Notes

Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup. Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Nutrition

Serving: 1servingCalories: 287kcalCarbohydrates: 48.8gProtein: 5.1gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.35gMonounsaturated Fat: 0.9gSodium: 287mgPotassium: 1123mgFiber: 12.4gSugar: 15.1gVitamin A: 35550IUVitamin C: 72.6mgCalcium: 180mgIron: 3.8mg
Keyword Butternut Squash, coconut milk, Curried Butternut Squash Soup, curry powder, fall soup, soup
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