When butternut squash fills the farmer's market, I think of many recipes to make with my fresh vegetables. I love butternut squash and soup, so I made curry butternut squash soup today. Instead of making a creamy soup like my Butternut Squash Potato Soup, I decided to try a chunky soup with a bit of spice and everything nice. Or, if you prefer a thicker soup, I provide a little trick to make coconut curry butternut squash soup thick and creamy.
I love my plant-based life, and I love cooking even more. As a result, my husband often jokes about how we eat something different every day. Although some people appreciate variety, my husband complains he never gets to eat anything twice. So, when he asks, "have we had this before?" he always stops himself and answers, "of course we haven't."
How to make curry butternut squash soup
The ingredients
- Garlic
- Shallot
- White onion
- Celery
- Carrots (I used heirloom carrots which are different colors)
- Fresh ginger
- Red bell pepper
- Butternut squash
- Chickpeas
- Vegetable broth
- Lite coconut milk (or plant-milk of choice +coconut extract)
- Red curry paste
Tips
- Did you know you can substitute coconut milk in curry recipes by combining any unsweetened plant-based milk and coconut extract? Yes, you can!
- Cut the butternut squash into similar-sized cubes, so they cook evenly in the soup.
- All the ingredients cook in one pot, in under 30 minutes, so choose a large soup pot.
Garnishes
- Raw pumpkin seeds
- Scallions
- Lime wedges
- Cilantro
- Begin sauteing the garlic, ginger, shallots, and onions in a large soup pot until the onions become translucent.
- Then add the celery, red bell pepper, and carrots.
- Next, add all the other ingredients, stir and cover for 20 minutes or until the butternut squash is tender.
While the coconut curry butternut squash soup simmers, covered, toast the pumpkin seeds. As the seeds heat up, they soften and absorb the spices. But, do not leave the cooking seeds unattended. Instead, continuously stir the seeds in the pan since they toast quickly.
Once the butternut squash pieces are softened, either eat the soup as a chunky vegetable-rich soup or remove 2 cups and blend in a high-speed blender. Next, add the blended soup back into the pot and stir.
FAQ
What to serve with butternut squash soup?
- Because this chunky curry soup is filled with vegetables, add brown rice, or serve with a Chopped Kale Salad or crusty bread.
What does butternut squash soup taste like?
- Butternut squash, similar to sweet potatoes, has a slightly sweet taste with a nutty, earthy flavor. But the added ingredients in coconut curry butternut squash soup make this particular soup recipe savory and sweet.
How many calories are in butternut squash soup?
Do you love healthy vegan soups? Try these delicious soup recipes
- Wild Rice Soup with Mushrooms
- Creamy Tomato Gnocchi Soup
- Vegan Tortilla Soup
- How to Make Your Own Vegan Pasta Fagioli Soup
- Vegan Gnocchi Soup Recipe
- Vegetable Soup with Beans
- Thick & Creamy Vegetable Soup
- Vegetable Barley Soup
- Curried Cauliflower Soup Recipe
Curry Butternut Squash Soup
Equipment
Ingredients
Soup Ingredints
- 2 cloves garlic minced
- 1 small shallot minced
- 1 small white onion minced
- 2 stalks celery chopped
- 2 carrots chopped (I used heirloom carrots which are different colors)
- ½ inch fresh ginger grated
- 1 medium red bell pepper diced
- 3 cups butternut squash cut into equal sized ½ inch cubes
- 15 ounces chickpeas drained (1` can)
- 4 cups vegetable broth
- 14 ounces lite coconut milk or plant-milk of choice + 2 teaspoons coconut extract
- 2 Tablespoons red curry paste
- 1 teaspoon cumin
Garnishes (optional)
- ¼ cup raw pumpkin seeds
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ¼ cup cilantro chopped
- 4 scallions chopped
- 2 limes cut into wedges
Instructions
Curry Butternut Squash Soup
- In a large soup pot, saute garlic, ginger, shallot, and onion until onions are fragrant and translucent.
- Add celery, carrots, red peppers and stir to combine.
- Now, add the butternut squash, chickpeas, vegetable broth, cumin, and red curry paste.
- Stir to combine and bring to a boil.
- Stir in lite coconut milk or plant milk combined with coconut extract.
- Reduce heat to simmer, cover and simmer for 20 minutes.
- While soup simmers, prepare the pumpkin seeds.
Curry Pumpkin Seeds
- In a dry nonstick pan, add raw pumpkin seeds.
- Add the seasoning.
- Heat pan to medium-low and continuously stir the seeds until toasted.
- Set aside
For a creamy soup option
- Remove 2 cups of soup and vegetables from the pot and add to
a large blender. - Be careful because of the temperature of the soup.
- Blend until smooth and return the blended soup to the soup pot with the chunky soup.
Serve
- Ladle soup into individual bowls.
- Add a small amount of toasted curry pumpkin seeds, green onions, and cilantro (optional)
Notes
Tips
- Did you know you can substitute coconut milk in curry recipes by combining any unsweetened plant-based milk and coconut extract? Yes, you can!
- Cut the butternut squash into similar-sized cubes, so they cook evenly in the soup.
- All the ingredients cook in one pot, in under 30 minutes, so choose a large soup pot.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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