Vegan Curried Butternut Squash Soup. Glutenfree Recipe
User Reviews
5
Vegan Curried Butternut Squash Soup. Glutenfree Recipe
Description
This Vegan Curried Butternut Squash Soup begins by sautéing onion, bay leaf, and optional clove in oil until translucent. Garlic, ginger, and carrot are added next, followed by ground spices including garam masala, cinnamon, turmeric, and nutmeg to infuse fragrance. Mashed or cubed butternut squash is then incorporated along with salt, cooking briefly before coconut milk and water are added and the mixture simmers to meld flavors.
After simmering, the soup is blended until smooth, achieving a creamy texture that balances the earthy sweetness of squash with aromatic curry spices. Toasted coconut and pumpkin seeds provide contrasting crunchy garnish, while optional cashew cream or additional coconut milk can be drizzled for extra creaminess.
The recipe suggests roasting whole butternut squash as an alternative preparation, which can enhance the squash's flavor before adding it to the soup. This glutenfree soup offers a well-rounded, spiced meal option suitable for vegan diets.
Nutrition details are based on a single serving. Adjust the seasoning including sugar and spices to preference before serving.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion
- 1 bay leaf
- 1 clove optional
- 1/2 inch ginger minced
- 1 clove garlic
- 1/4 cup carrot loaded, chopped
- 1/4 tsp cinnamon powder
- 1/4 tsp garam masala or curry powder
- 1/8 tsp turmeric powder
- nutmeg a pinch
- 1.5 cups butternut squash or 2 cups cubed, mashed or canned
- 1/4 tsp salt or to taste
- 1/2 cup coconut milk
- 1/2 cup water less or more to preferred consistency
- black pepper or cayenne or both, a generous dash
- 1 tsp sugar or maple syrup
Garnish
- 2 Tbsp unsweetened coconut
- 2 Tbsp pumpkin seeds pepitas or sunflower seeds, raw
- cashew cream or coconut milk, for garnish
Instructions
- In a pan, add oil and heat on medium.
- Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
- Add in the garlic, ginger and carrots and cook for 2 minutes.
- Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
- Add in the mashed butternut squash and salt and cook for 2 minutes.
- Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
- Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
- Garnish:
- Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
- To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.
Notes
- Whole butternut squash can be roasted until soft, then peeled and mashed for use in the soup to add deeper flavor.
- Adjust spices and sweetness after blending to suit taste preferences.
- Garnish with toasted coconut and pumpkin seeds for crunchy texture contrast.
- Cashew cream or additional coconut milk can be used as garnish to enrich the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Sodium | 362mg | 15% |
| Potassium | 587mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 13835IU | 277% |
| Vitamin C | 26.4mg | 29% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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