Curried Creamy Butternut Squash Soup
My curried creamy butternut squash soup is vegan, healthy, super easy, and packed with flavors. I make it with butternut squash, coconut milk, and warm spices like ginger and curry powder. This is the best 30 minute butternut squash soup recipe I have ever made!
Servings: 8
Calories: 260kcal
Ingredients
- 1 red onion diced
- 2 15oz cans of cannellini beans rinsed and drained
- 1-2 cups vegetable broth more if needed
- 2 butternut squashes - cubed or 2 16oz packages of frozen butternut squash
- 2 tbsp minced ginger
- ½ tbsp curry powder
- 5 cloves garlic
- 1 15oz can of light coconut milk
- 1 tsp salt more to taste
- 1 tsp coconut sugar
- 1 sprinkle dried thyme
Instructions
- Add onion, ginger, garlic and olive oil to a large pot over medium heat. Saute 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, covered, about 10-15 minutes until squash is soft.
- Puree with an immersion blender until smooth. Serve with crushed cashews or peanuts on top and pita chips on the side!
Notes
- My #1 Secret Tip for making this curried creamy butternut squash soup is to roast the squash before adding it to the pot. When I take the extra time to roast it, the edges caramelize and add such a rich depth of flavor that makes the soup taste amazing. It is not hard at all, I just cut the squash, drizzle it with a little oil, and let the oven do the work while I get the rest of the ingredients ready.
- Use fresh ginger: I always grate fresh ginger instead of using powder because it makes the soup taste brighter.
- Check the Consistency: If my soup is too thick, I add a splash of almond milk or vegetable stock to loosen it. If it’s too thin, I simmer it a few extra minutes to thicken.
- Frozen squash: Butternut squash is harvested in the autumn, so if I am making this soup out of season, I buy frozen butternut squash to take advantage of all those nutrients!
- Adjust the curry powder: If I am cooking for my kids, I use a little less, but when it is just for me and my husband, I like adding a full spoon for extra warmth.
Nutrition
Calories: 260kcal | Carbohydrates: 49g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 463mg | Potassium: 1184mg | Fiber: 9g | Sugar: 6g | Vitamin A: 19995IU | Vitamin C: 41mg | Calcium: 176mg | Iron: 4.7mg