There’s nothing quite like a warm, velvety bowl of soup to bring comfort to your day, and this Vegan Curry Butternut Squash Soup does just that—with a bold, flavorful twist! Imagine the rich, creamy texture of roasted butternut squash infused with aromatic curry spices, a touch of coconut milk, and a hint of sweetness. It’s cozy, nourishing, and packed with layers of flavor that will have you coming back for seconds. Whether you’re meal-prepping for the week or craving something soothing on a chilly night, this soup is about to become your new favorite!
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Why You’ll Love Vegan Curry Butternut Squash Soup
This recipe is more than just a delicious soup—it’s a warm hug in a bowl. Perfect for busy weeknights, relaxed weekends, or when you need something healthy yet satisfying. Here’s why it’s a must-try:
Creamy & Comforting: Blended butternut squash and coconut milk create the silkiest texture.
Naturally Vegan & Gluten-Free: A wholesome, allergy-friendly dish everyone can enjoy.
Flavor-Packed: Curry spices add warmth, depth, and a little kick.
Easy to Make: Simple steps and minimal ingredients make this foolproof.
Great for Meal Prep: Make a big batch and enjoy throughout the week!
Ingredients in Vegan Curry Butternut Squash Soup
This soup gets its rich flavor from a handful of simple, wholesome ingredients. Here’s what makes it special:
Butternut Squash: The star of the show! Naturally sweet and creamy when roasted or simmered.
Coconut Milk: Adds a luxurious, dairy-free creaminess to the soup.
Vegetable Broth: Helps achieve the perfect consistency while adding depth.
Onion & Garlic: The dynamic duo that builds a flavorful base.
Curry Powder: A warm, aromatic spice blend that elevates the soup.
Ginger: Fresh or ground ginger adds a subtle, spicy kick.
Olive Oil: For sautéing and enhancing flavors.
Salt & Pepper: Simple seasonings that bring everything together.
Instructions
Let’s dive into the steps to create this cozy, flavorful soup:
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring until fragrant and softened.
Add Spices & Squash: Stir in the curry powder and ginger, letting the spices bloom for a minute before adding the cubed butternut squash.
Simmer to Perfection: Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer until the squash is tender.
Blend Until Smooth: Use an immersion blender (or transfer in batches to a blender) to puree the soup until creamy and smooth.
Add Coconut Milk: Stir in the coconut milk, letting the flavors meld together. Taste and adjust seasoning as needed.
Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro or pumpkin seeds, and enjoy the comforting warmth!
How to Serve Vegan Curry Butternut Squash Soup
This soup is delicious on its own, but here are some ways to make it even better:
With Crusty Bread: A slice of warm, rustic bread is perfect for dipping.
Topped with Crunch: Garnish with toasted pumpkin seeds or crispy chickpeas for texture.
Drizzled with Extra Coconut Milk: A swirl on top makes it extra creamy.
Served with Rice: Pair with jasmine or basmati rice for a heartier meal.
Additional Tips
Roast for Extra Flavor: Roasting the butternut squash before adding it to the soup deepens the sweetness and adds a caramelized richness.
Make It Spicy: Love heat? Add a pinch of cayenne pepper or red pepper flakes.
Store & Reheat: This soup keeps well in the fridge for up to 5 days and freezes beautifully.
Thicken or Thin: If you like a thicker soup, reduce the broth slightly. For a thinner consistency, add more broth or coconut milk.
FAQ
Q1: Can I use frozen butternut squash?
A1: Yes! Frozen squash works well and saves time on prep.
Q2: How do I make this soup even creamier?
A2: Blend in an extra splash of coconut milk or a spoonful of cashew cream.
Q3: Can I use a different type of squash?
A3: Absolutely! Acorn squash or pumpkin make great substitutes.
Q4: What can I use instead of coconut milk?
A4: Try almond milk or cashew cream for a similar texture.
Q5: Can I make this soup in advance?
A5: Yes! It tastes even better the next day as the flavors deepen.
Q6: How do I store leftovers?
A6: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Q7: What’s the best way to reheat?
A7: Warm on the stovetop over low heat or microwave in 30-second bursts, stirring between each.
Q8: Can I add protein to this soup?
A8: Sure! Stir in cooked lentils, chickpeas, or tofu for extra protein.
Q9: How can I make it kid-friendly?
A9: Use mild curry powder and a touch of maple syrup to balance flavors.
Q10: Can I serve this chilled?
A10: While best warm, this soup can be enjoyed chilled like a gazpacho-style dish.
Final Thoughts
This Vegan Curry Butternut Squash Soup is the ultimate balance of cozy, creamy, and flavorful. Whether you’re making a batch for meal prep, serving it as a starter, or enjoying it as a main course, it’s a nourishing dish that never disappoints. So grab your squash, spice it up, and let the comfort begin!
Print
Vegan Curry Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Diet: Vegan
Description
This Vegan Curry Butternut Squash Soup is rich, creamy, and packed with warm, fragrant spices. Roasted butternut squash, carrots, and garlic blend with coconut milk and curry powder for a comforting bowl of goodness. Perfect for cozy nights!
Ingredients
- 2 tbsp olive or coconut oil
- 1 butternut squash, peeled and chopped
- 2 carrots, peeled and chopped
- 1 onion, quartered
- 1 garlic bulb, top sliced off
- 1-inch piece ginger, unpeeled
- 1/4 cup tomato paste
- 2 cups vegetable broth
- 2 cups canned coconut milk
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tbsp sugar
- Salt & pepper, to taste
Toppings:
- Red pepper flakes
- Coconut cream
- Lime wedges
- Fresh cilantro
Instructions
- Preheat oven to 425°F (220°C).
- Arrange the butternut squash, carrots, onion, garlic bulb, and ginger on a baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat.
- Roast for 40-45 minutes until vegetables are soft. Remove from the oven and let cool slightly.
- Squeeze the roasted garlic cloves from their skins and remove the ginger skin. Transfer all roasted ingredients to a blender. Blend, adding vegetable broth as needed for smoothness.
- Pour the blended mixture into a large pot over medium heat. Stir in tomato paste, remaining vegetable broth, and coconut milk.
- Add all the spices and seasonings. Taste and adjust seasoning as needed.
- Simmer for a few minutes, then turn off heat.
- Serve with a swirl of coconut cream, a squeeze of lime juice, red pepper flakes, and fresh cilantro. Enjoy!
Notes
- For extra creaminess, use full-fat coconut milk.
- Adjust spice levels by adding more cayenne or red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg