Curried Creamy Butternut Squash Soup (Vegan Recipe)

the picky eater

This curried, creamy butternut squash soup is vegan, healthy, super easy, and packed full of flavor. With warm spices like ginger and curry powder, and a secret ingredient to add creaminess and protein.

👩‍🍳 Why This Recipe Works

– Simple ingredients you can find at your local grocery store – High in Protein – Vegan Friendly


How to make Curried Creamy Butternut Squash Soup


Heat oil in your stock pot over medium heat. Saute onion, ginger, garlic and olive oil or coconut oil in a large pot over medium heat. Sauté until onions are translucent – about 5 minutes.


Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer over medium low heat, cover the pot and cook about 10-15 minutes until squash is soft.


Puree soup with an immersion blender until it has a smooth texture. Transfer the puréed soup into bowls. Serve this low calorie butternut squash soup warm, with a some cilantro, crushed nuts, and pita chips!

Swipe up to get the full recipe

For more delicious recipes, visit The Picky Eater