Vegan Curried Butternut Squash Soup With Coconut Milk

Cosy up with a bowl of this creamy, comforting Curried Coconut Butternut Squash Soup! It’s surprisingly low in calories and packed with flavour! This is perfect for soup season on those chilly autumn evenings. If you’re looking for more light and healthy meal ideas, be sure to check out my collection of low-calorie recipes. Now, grab your soup spoon and get ready for a taste of autumn! 🍂

😋 Why you’ll love this recipe!

• Quick and Easy: This delicious soup is ready in about 30 minutes and comes together with just a few simple steps and is made from simple ingredients, making it perfect for a busy weeknight meal. You’ll have a delicious and satisfying dinner on the table in no time!
• Healthy and Hearty: This butternut soup is not only delicious but also packed with nutrients! Butternut squash is loaded with vitamins A and C, which are great for your immune system and skin. Plus, you’ve got loads of fibre to help keep your digestion happy.
• Perfect for Autumn (or “fall”, as our American friends like to call it): The combination of butternut squash, curry, and coconut milk makes this kind of soup the perfect dish for those chilly autumn days. It’s a warm, creamy soup that is comforting, and satisfying, just like a cosy hug in a bowl. Just perfect for this time of year!

📝 Ingredient notes

Butternut Squash: The star of the show! This vibrant orange squash is a powerful antioxidant, packed with vitamin C and A, and it gives the soup a lovely sweetness and creamy texture. I use a whole butternut squash for this recipe.

Onion & Carrot: These add sweetness and depth to the soup.

Garlic & Ginger: For the flavour base and a hint of spice.

Olive Oil: We’re keeping it light on the oil, but feel free to add more if you like!

Coconut Milk: This is what makes the soup creamy and dreamy. Use full-fat coconut milk for the most luxurious, velvety texture.

Curry Powder: A blend of fragrant spices that brings warmth and depth of flavour. But feel free to experiment with different spices too.

Garam Masala: A finishing touch of spice to add complexity and warmth.

Vegetable Stock Powder or Veggie Broth: Forms the base of the soup.

🥣 How to make Curried Butternut Squash Soup

1. Prep the Butternut Squash: Preheat your oven to 180˚C (≈ 355˚F). Now, those butternut squash can be a bit tricky to cut, so make sure you’ve got a stable surface and a sharp knife. Lop off the top and bottom, then stand it up on the wider end and slice it in half lengthways.Scoop out the squash seeds and stringy bits, then chop it into chunks – about 2cm (≈ 3/4 inch) is perfect.

2. Roast the Squash: Toss it with half a tablespoon of oil (feel free to add more if you like!), spread it on a baking sheet, and roast for about 30 minutes, or until it’s fork tender and starting to brown. Once it’s done, take it out and set it aside.

3. Prep the Aromatics: While the squash is roasting, roughly chop the onion and carrot, then mince the garlic cloves and ginger.

4. Sauté the Ginger and Garlic: Add the remaining half tablespoon of oil to a large pot or dutch oven and gently fry the ginger and garlic over a medium-low heat until they become fragrant.
5. Sweat the Onion and Carrot: Add the chopped onion and carrot to the pot with a pinch of salt and pepper. Turn it up to a medium heat and sweat them down until they’ve softened and released their moisture.

6. Bloom the Curry Powder: Time to add some spice! Add the curry powder and let it bloom in the pot, releasing its wonderful aromas. If you’re not counting calories, feel free to add a little extra oil here if it looks a bit dry. Otherwise, a splash of water works just as well. Either way, you want to be able to smell those spices!

7. Simmer the Soup: Add the roasted butternut squash, the can of coconut milk, 600ml of water, and the stock powder (or 600ml of veggie broth if that’s what you’ve got). Bring it all up to a simmer and add the teaspoon of garam masala to give the spices a lift. Now, let it simmer for at least 15 minutes to allow all those lovely flavours to mingle.

8. Blend It Up: Time to get smooth! Use an immersion blender if you have one, and whizz it up until it’s as smooth as you like it. If not, just transfer it to a regular blender, or food processor and blitz it there. Taste it for seasoning and add additional salt and pepper to taste. If you feel it needs a touch of sweetness, then a drizzle of maple syrup can taste amazing!

9. Serve and Enjoy: Ladle that gorgeous soup into bowls and garnish with a drizzle of coconut milk, some coriander leaves, a squeeze of lime juice and some toasted pumpkin seeds.

🎨 Potential variations

• Spicy Curry Butternut Squash Soup: If you like a bit of heat, try adding a pinch of red pepper flakes or a chopped chilli pepper to the soup. You could even use a spicier curry powder or add a tablespoon of Thai red curry paste for an extra kick.
• Curried Butternut Squash Soup with Lentils: For a heartier soup, add a cup of red lentils (≈ 200g) to the pot along with the vegetable broth. This will add protein and fibre to the soup, making it a more complete meal.

🍽️ How to serve this vegan butternut squash soup

With a side of crusty bread: Nothing beats dipping a hunk of crusty bread into a warm bowl of soup. Try my Flatbreads for a quick and easy option, or even the Burger Buns, as after all, it’s just a super tasty fluffy bread recipe!

Toppings: Croutons add a lovely texture and crunch. Why not try my Za’atar Croutons for a flavour twist? Or just add a sprinkle of Tofu Bacon Bits, or Seitan Bacon for some extra protein!

🤔 Frequently asked questions

If you try this recipe, let me know what you think!

Leave a comment, rate it, and don’t forget to tag a picture @theseveggiedelights on Instagram!