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.
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 it’s 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.
More Delicious Bowl Recipes
- Lemony Southern Style Posole
- Grandma’s Old Fashioned Vegetable Beef Soup
- Elote Corn Chowder
- Green Chicken Tortilla Soup
Vegan Butternut Squash Soup
- 1 tablespoon coconut oil
- 1 medium white onion chopped
- 3 cloves garlic chopped
- ¼ teaspoon turmeric
- ½ teaspoon ground coriander
- 2 tablespoons red curry paste
- 5½ cups butternut squash peeled & chopped
- 2 cups vegetable broth
- 14 oz whole coconut milk
- 1 teaspoon cinnamon
- 5 teaspoons raw turbinado sugar
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons fresh lime juice
- spiced pumpkin seeds
Spiced pumpkin seeds
- ½ cup pumpkin seeds
- ½ teaspoon maple syrup
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup green onion
- 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.
*Nutrition information is a rough estimate.
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