Description
A creamy, fragrant soup made with roasted butternut squash, coconut milk, and warming curry spices. This comforting recipe comes together in just 30 minutes and is perfect for chilly fall or winter evenings. Naturally vegan, gluten-free, and full of nourishing ingredients.
Ingredients
For the Soup:
1 tablespoon coconut oil or avocado oil
2 medium shallots, finely chopped
2 cloves garlic, minced
6 cups peeled and cubed butternut squash (about 1 small squash or ~840 g)
1 pinch sea salt and black pepper, plus more to taste
1½ tablespoons yellow curry powder
¼ teaspoon ground cinnamon
1 can (14 oz / 400 ml) light coconut milk
2 cups vegetable broth (homemade or store-bought)
1–3 tablespoons maple syrup (to taste, or sub coconut sugar)
1–2 teaspoons chili garlic paste (optional, for heat)
For Serving (Optional):
Toasted pumpkin seeds (pepitas)
A drizzle of full-fat coconut milk
Extra chili garlic paste or fresh herbs for garnish
Instructions
-
Sauté aromatics:
Heat a large pot over medium heat. Add the oil, shallots, and garlic. Cook for about 2 minutes, stirring frequently, until fragrant and lightly golden. -
Add the squash & spices:
Add the cubed butternut squash to the pot. Sprinkle in the salt, pepper, curry powder, and cinnamon. Stir well to coat the squash evenly with the spices. Cover and cook for 4–5 minutes, stirring occasionally. -
Simmer the soup:
Pour in the coconut milk, vegetable broth, maple syrup, and chili garlic paste (if using). Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the squash is fork-tender. -
Blend until creamy:
Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup to a blender and blend until creamy, then return it to the pot. -
Adjust and serve:
Taste and adjust the seasoning — add more curry powder for spice, maple syrup for sweetness, or salt to enhance the flavor. Reheat gently if needed. -
Garnish & enjoy:
Ladle the soup into bowls and top with a swirl of coconut milk, a sprinkle of toasted pepitas, and a little chili paste for extra heat. Serve warm and enjoy every cozy spoonful.
Notes
- Curry Powder: Adjust to your preference — mild for subtle warmth or hot for extra kick.
- Coconut Milk: Light coconut milk keeps it balanced, but full-fat will make it extra creamy.
- Texture: For a thicker soup, reduce the broth slightly; for a thinner one, add more.
- Make it hearty: Add roasted chickpeas, cooked lentils, or quinoa for a more filling meal.
- Presentation: Finish with roasted pumpkin seeds, microgreens, or a sprinkle of smoked paprika for that restaurant-style touch.
- Prep Time: 5 min
- Cook Time: 25 min