4.9 from 1,560 votes
Curried Butternut Squash Soup
Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 287 kcal
Course:
Side Dish , Soup
Cuisine:
Indian , Vegan
Ingredients
SOUP
- 1 Tbsp coconut or avocado oil
- 2 medium shallots (thinly diced)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
- 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 ounce can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup (or sub coconut sugar)
- 1-2 tsp chili garlic paste (optional)
FOR SERVING optional
- toasted pumpkin seeds
- chili garlic paste
- full-fat coconut milk
Instructions
- Heat a large pot over medium heat.
- Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Cup of Yum
Notes
- *Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.
Nutrition Information
Serving
1servings
Calories
287
(14%)
Carbohydrates
48.8g
(16%)
Protein
5.1g
(10%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.35g
Monounsaturated Fat
0.9g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
287mg
(12%)
Potassium
1123mg
(32%)
Fiber
12.4g
(50%)
Sugar
15.1g
(30%)
Vitamin A
35550IU
(711%)
Vitamin C
72.6mg
(81%)
Calcium
180mg
(18%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287
% Daily Value*
| Serving | 1servings | |
| Calories | 287 | 14% |
| Carbohydrates | 48.8g | 16% |
| Protein | 5.1g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.35g | 2% |
| Monounsaturated Fat | 0.9g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 287mg | 12% |
| Potassium | 1123mg | 24% |
| Fiber | 12.4g | 50% |
| Sugar | 15.1g | 30% |
| Vitamin A | 35550IU | 711% |
| Vitamin C | 72.6mg | 81% |
| Calcium | 180mg | 18% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.