(Vegan) Creamy Curried Butternut Squash Soup


Serves 6

1 tablespoon vegetable oil (I used olive oil)

1 small onion, chopped

2 garlic cloves, minced

1 tablespoon curry powder

1 small butternut squash (about 2 lbs), peeled, seeded, and diced

1 teaspoon salt

¼ teaspoon ground black pepper

1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)

2 cups vegetable broth

1 teaspoon red pepper flakes (optional)


Heat olive oil in a large pot over medium-high heat. Add onions and sauté for 6 minutes, until translucent.

Add garlic and curry powder and sautè for 1 minute, until fragrant.

Add butternut squash, salt, and pepper and stir to coat.

Cook for 5 minutes, stirring every now and then.

Add coconut milk, vegetable broth, and red pepper flakes (if using). Bring to a boil, lower to a simmer, cover, and cook for 15 to 20 minutes, or until the butternut squash is tender.

Remove the pot from the heat and using an immersion blender puree the soup until creamy and smooth (alternatively transfer to a blender and puree in batches.)

Take a taste and adjust seasoning as needed.

Return the pot to the heat and cook for 5 more minutes before serving.

Serve garnished with fresh chopped parsley and Drizzle some additional coconut milk on top of each serving if desired.