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Curried Butternut Squash Soup with Coconut Milk

This vegan Curried Butternut Squash Soup with Coconut Milk is creamy without being heavy. Cumin, curry powder and ginger add brightness and put a fresh spin on an old classic.
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Entrees, Soup
Servings: 8 servings
Author: Jackelin

Ingredients

  • 2 Tbsp coconut oil
  • 1 medium yellow onion or two small, diced
  • 3/4 tsp curry powder
  • 1/2 tsp cumin powder
  • 4 quarter sized pieces of fresh ginger peeled and minced
  • 4 cups vegetable broth I use Better Than Bouillon
  • 1 large cooked squash, peeled and cubed (about 4 cups)
  • 1 can of coconut milk 13.5 oz
  • handful of pumpkin seeds optional
  • sprigs of cilantro optional
  • salt to taste

Instructions

  • Heat oven to 400°F.
  • Begin rinsing and drying the butternut squash. Slice the ends of the squash and then cut in half lengthwise. Place squash face down on a lightly oiled sheet pan and bake in preheated oven for approximately 45 minutes or until the flesh is tender when poked with a fork. Allow to cool, scoop out the seeds and peel.  Cut the squash into 1/2 inch cubes. At this point you can refrigerate or freeze your squash until you're ready to use it (defrost before using if freezing).
  • In a large stock pot, sauté the onions on medium low heat until just before translucent (about 4 minutes). Add the cumin, curry powder and minced ginger. Sauté another minute (adding oil as needed).
  • Add the broth to the onion and spice mixture. Raise heat and bring the broth to a boil. Once boiling, lower heat and simmer for about 5-7 minutes. Add the cubed, cooked squash to the broth and simmer another 5-7 minutes. Add the coconut milk and simmer for another minute and remove the soup from the heat.
  • While the soup simmers, place a handful of pumpkin seeds in a skillet. Place skillet over medium high heat and toss the seeds constantly until the begin to toast and pop. Remove from heat.
  • Use an immersion blender to puree the soup (or allow the soup to cool and blend in small batches in a table top blender). Once all the soup is pureed, place the pot back on the burner and simmer for five minutes. Add salt to taste.
  • Ladle the soup into bowls and garnish with sprigs of cilantro and pumpkin seeds.

Notes

When selecting your squash, look for one that isn't too shapely. The wider the "waist" of the squash, the fleshier it will be.