Vegan Curry Butternut Squash Soup

Creamy butternut squash soup with deliciously spicy curry flavors and warm spiced pumpkin seeds. An incredibly simple appetizer that is sure to please any crowd.

Bowl of Vegan Butternut Squash Soup with Pumpkin Seeds

I need to discuss a very serious issue plaguing greedy people all over the world. Have you heard of the meat sweats? If you haven’t don‘t worry I hadn’t heard about them until this year. The most scientific definition I could come up with is the grossly uncomfortable condition you encounter after eating large portions of meat.

 

I think it happens during the digestive process but apparently your body starts to warm up while trying to breakdown the piles of meat you just overhauled causing you to sweat profusely.  This can’t be good people!

Recipe Video

I need to discuss a very serious issue plaguing greedy people all over the world. Have you heard of the meat sweats? If you haven’t don‘t worry I hadn’t heard about them until this year. The most scientific definition I could come up with is the grossly uncomfortable condition you encounter after eating large portions of meat.

 

I think it happens during the digestive process but apparently your body starts to warm up while trying to breakdown the piles of meat you just overhauled causing you to sweat profusely.  This can’t be good people!

Bowl of Vegan Butternut Squash Soup with Pumpkin Seeds

For most of my life I have been pretty light meat eater, leaning heavier on fish and chicken. As a matter of fact I was pescetarian for three year eating only fish and vegetables. It wasn’t until I moved to Minneapolis land of the meat raffles (I’ll have to explain this mid-western phenomenon on a later blog post) that I started consuming beef and pork again.

All that to say I feel like I have been OD’ing on meat lately and I can feel it. It is not bueno waking up in the middle of the night in a pile of sweat thinking you internal organs are set on broiler mode. All I know is I need to clean up shop. Jesus be a lemonade cleanse.

 

For most of my life I have been pretty light meat eater, leaning heavier on fish and chicken. As a matter of fact I was pescetarian for three year eating only fish and vegetables. It wasn’t until I moved to Minneapolis land of the meat raffles (I’ll have to explain this mid-western phenomenon on a later blog post) that I started consuming beef and pork again.

All that to say I feel like I have been OD’ing on meat lately and I can feel it. It is not bueno waking up in the middle of the night in a pile of sweat thinking you internal organs are set on broiler mode. All I know is I need to clean up shop. Jesus be a lemonade cleanse.

So this week I decided I would incorporate more vegan and vegetarian recipes into the fold. This Vegan Curry Butternut Squash is one of my favorites so far. I absolutely love butternut squash; soups, salads, roasted, grilled #YouNameIt. It has a nutty sweet flavor that goes well with warm spices.

 

So for this recipe I decided to deck out my soup with some traditional thai flavors from the red curry paste, coconut milk and turmeric which all pack a punch but compliment each other perfectly. The soup comes together in less than 45 minutes but from the flavor you would think that its been simmering all day. Give this new fall favorite a try and tell me what you think.

*** I love to see your creations. If you try this recipe don’t forget to take a photo and tag @meikoandthedish or use #TeamGreedy, #MeikoAndTheDish.

Does curry make the soup spicy?

Yes, red curry does give soup some bite! Made from chilies and categorized by the curry paste color, there are three main types of curries red, yellow, and green. Red curry contains red chili peppers, garlic, shallots, galangal, and other delicious ingredients that make up its bold and spicy flavor.

How do you thicken butternut squash soup?

After allowing your soup to simmer, if it does not reach your desired consistency of thickness, there is a quick fix. Simply add cornstarch, coconut flour, arrowroot flour, or tapioca flour to thicken the soup. Because these are all dry ingredients, it’s best to whisk it in coconut milk or broth in a separate pot. Once dissolved, add an ounce or two to the soup; this will help you avoid over thickening.

Does butternut squash need to be peeled before cooking?

Yes, please. All squash skin is edible, but the butternut squash has a tough skin that will give this soup a different texture if it isn’t removed.

 

For an easy-peel, microwave your butternut squash for 3-5 minutes to make its skin tender. Use the tip of a sharp knife to slit through the butternut squash’s skin to expose the inner flesh and give room for gas to be released while it heats up. If this is not done, the butternut squash will likely explode.

 

Can you use roasted butternut squash?

You absolutely can! Doing so will definitely enhance the flavors of your soup. Adding roasted butternut squash may cut your cooking time down by 5-10 mins. To achieve the same creamy and smooth texture, I recommend following the recipe instructions exactly the same.

How to store leftover butternut squash soup?

Allow the soup to cool completely, then transfer to a freezer bag or airtight container and refrigerate. It is safe to store in the fridge for up to a week. However, you can freeze Vegan Curry Butternut Squash Soup for about two to three months. When planning to serve, allow to thaw overnight in the refrigerator. To reheat, you’ll need to add a bit of coconut milk to improve the soup’s texture after being frozen.

Bowl of Vegan Butternut Squash Soup with Pumpkin Seeds

Vegan Curry Butternut Squash Soup

Creamy butternut squash soup with deliciously spicy curry flavors and warm spiced pumpkin seeds. An incredibly simple appetizer that is sure to please any crowd.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium white onion chopped
  • 3 cloves of garlic chopped
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 2 tablespoons red curry paste
  • 2 lb butternut squash 5 1/2 cups peeled and chopped
  • 2 cups vegetable broth
  • 1 14 oz. can whole coconut milk
  • 1 teaspoon cinnamon
  • 5 teaspoons raw turbinado sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh lime juice
  • Spiced Pumpkin Seeds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 c cup green onion

Instructions

  • Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
  • Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
  • While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
  • When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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