Vegan Curried Butternut Squash Soup Recipe
This Vegan Curried Butternut Squash Soup is a hearty, flavorful, and comforting dish perfect for chilly days. Roasted butternut squash combined with aromatic curry spices, fresh ginger, garlic, apples, and creamy coconut milk creates a rich and smooth soup, finished with lime juice and cilantro for a fresh zing. It’s an oil-free, vegan-friendly recipe that’s easy to prepare and packed with wholesome ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: Vegan, International
- Diet: Vegan
Ingredients
Scale
Main 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)
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F. Season the squash halves with salt and pepper, and place them cut side down on a parchment-lined baking sheet. Roast for 50-55 minutes, or until the squash is completely tender when pierced with a fork. Allow to cool until easy to handle.
- Sauté Vegetables: In a large soup pot or Dutch oven, heat olive oil over medium heat (or use broth if oil-free). Add diced onions and grated carrots with a pinch of salt and pepper. Sauté for 3-4 minutes until onion is translucent and carrots start to soften. Add diced apples, garlic, and grated ginger, cooking for another 3 minutes until the apples soften.
- Add Squash and Spices: Scoop the roasted butternut squash flesh into the pot. Add the vegan chicken or vegetable broth, coconut milk, curry powder, garam masala, cinnamon, salt, and diced green chilies if using. Bring the mixture to a gentle bubble over medium heat. Cover and reduce heat to let it simmer for 8-10 minutes to meld flavors.
- Blend the Soup: Remove the pot from heat and use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and puree until smooth.
- Finalize Flavors: Stir in the chopped cilantro and fresh lime juice. Taste and add brown sugar or sweetener if desired to balance flavors. Adjust salt and pepper to your liking. If the soup is too thick, thin it out with additional broth. Serve warm with extra lime wedges and cilantro for garnish. Enjoy!
Notes
- For an oil-free version, omit the olive oil and sauté the vegetables using broth.
- Canned diced green chilies add a nice spicy kick but can be omitted if you prefer milder soup.
- Adjust the amount of lime juice and sweetener at the end based on your taste preferences.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Using an immersion blender makes blending simpler and safer directly in the pot.
- If using a traditional blender, allow soup to cool slightly and blend in batches to avoid splattering.
Keywords: vegan butternut squash soup, curried soup, dairy-free soup, coconut milk soup, healthy vegan soup, autumn soup recipe
