Name: Vegan Curried Butternut Squash Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 1 large butternut squash, sliced lengthwise and seeded (about 3.5 lb squash); 1 to 2 tablespoons olive oil (omit for oil free); 1 small yellow onion, diced; 1 and 1/2 cups grated carrots; 2 small apples peeled, cored and diced (preferably Granny Smith); 1 tablespoon fresh ginger, grated; 2 cloves garlic, chopped; 5 cups vegan chicken broth (water + 1.5 tablespoons no ‘chicken’ bouillon paste) or good quality vegetable broth; 1/2 cup canned coconut milk; 1 and 1/2 tablespoons curry powder; 1 teaspoon garam masala; 1/2 teaspoon cinnamon; 1 teaspoon salt, plus more to taste; 4 tablespoons canned diced green chilies (optional); 1/3 cup chopped cilantro; 3 tablespoons fresh lime juice, plus more to taste; 1 to 3 teaspoons brown sugar or sweetener of choice (optional)

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Introduction

This Vegan Curried Butternut Squash Soup is a comforting and flavorful dish perfect for chilly days. It combines the natural sweetness of squash and apples with aromatic spices and a hint of coconut milk for a creamy texture. Easy to make and deliciously satisfying, it’s great as a starter or a light meal.

A close-up view of a large orange pot filled with thick yellow soup that has small green herb pieces mixed in, creating a smooth yet slightly textured surface. A wooden spoon is partly dipped in the soup from the left side, adding a natural brown color contrast. The pot is sitting on a dark stove with black edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large butternut squash, sliced lengthwise and seeded (about 3.5 lb squash)
1 to 2 tablespoons olive oil (omit for oil free)
1 small yellow onion, diced
1 and 1/2 cups grated carrots
2 small apples peeled, cored and diced (I use granny smith)
1 tablespoon fresh ginger, grated
2 cloves of garlic, chopped
5 cups vegan chicken broth (water + 1.5 tablespoons no ‘chicken’ bouillon paste) or use a good quality vegetable broth, paste or cubes
1/2 cup canned coconut milk
1 and 1/2 tablespoons curry powder
1 teaspoon garam masala
1/2 teaspoon cinnamon
1 teaspoon salt, plus more to taste
4 tablespoons canned diced green chilies (optional but tasty)
1/3 cup chopped cilantro
3 tablespoons fresh lime juice, plus more to taste if needed
1 to 3 teaspoons brown sugar, or sweetener of choice (optional – wait until the end, add in if needed)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Season the butternut squash with a little salt and pepper. Place it cut side down on a parchment-lined baking sheet and bake for 50-55 minutes, until completely tender. Pierce with a fork to check doneness. Set aside until cool enough to handle.
Step 2: In a large soup pot or Dutch oven, heat the olive oil over medium heat (or use broth for oil free). Sauté the onions and grated carrots with a pinch of salt and pepper for 3-4 minutes. Stir in the diced apples, garlic, and grated ginger; cook for about 3 minutes until the apples start to soften.
Step 3: Scoop the squash flesh into the pot along with the curry powder, garam masala, cinnamon, broth, coconut milk, green chilies (if using), and salt. Bring the mixture to a gentle bubble over medium heat. Cover, reduce to a simmer, and cook for 8-10 minutes.
Step 4: Remove the pot from heat and blend the soup until smooth using an immersion blender or a regular blender (a Vitamix works well). Return to heat off the stove, then stir in the chopped cilantro and fresh lime juice. Taste and add brown sugar if you want a touch of sweetness. Adjust salt and pepper as needed. If the soup is too thick, stir in more broth to reach your desired consistency. Serve warm with extra lime wedges and cilantro if desired.

Tips & Variations

For an oil-free version, simply sauté the vegetables in broth instead of olive oil.
Add a pinch of cayenne pepper or extra green chilies for more heat.
Use butternut squash puree from the freezer to save time on roasting.
Swap out Granny Smith apples for Fuji or Honeycrisp if you prefer a sweeter flavor.
For extra creaminess, add a splash more coconut milk or a dollop of vegan yogurt before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black bowl filled with smooth, thick yellow soup sits on a wooden cutting board. The soup is decorated with a swirl of white cream on top, along with scattered small green cilantro leaves and a light sprinkling of black pepper. A silver spoon rests in the bowl, leaning on the rim. Fresh cilantro sprigs are placed near the bowl. A red, green, and white plaid cloth is casually draped in the top background. The whole scene is set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash instead of butternut?

Yes, you can substitute with other winter squash varieties like kabocha or acorn squash, but the flavor and sweetness may vary slightly.

Is this soup spicy?

The soup has a mild warmth from the curry powder and optional green chilies, but you can adjust the spice level to your taste by adding more chilies or cayenne pepper if desired.