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–+ servings
coconut curry butternut squash soup
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5 from 3 votes

Curry Butternut Squash Soup

Curry butternut squash soup is made with butternut squash and various other vegetables in a savory-sweet broth. Make this fabulously flavorful soup in under 30 minutes in one pot. Prepare it chunky or make a thick, creamy soup with one simple step.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soups
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 202kcal
Author: Kathy Carmichael

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

Calories: 202kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 540mg | Potassium: 537mg | Fiber: 7g | Sugar: 8g | Vitamin A: 9604IU | Vitamin C: 40mg | Calcium: 87mg | Iron: 3mg