Coconut Curry Butternut Squash Soup

This Coconut Curry Butternut Squash Soup is smooth, silky and soothing, it has an incredible combo of flavors, it’s wonderfully fragrant, and it makes you feel warm and cozy right down to your toes.

This vegan Coconut Curry Butternut Squash Soup is smooth and silky and it has a really incredible combination of flavors

I have never been a huge fan of butternut squash soup…..that is, until now.  And I have made many variations of butternut squash soup over the years, but I’ve always come away with the same turned-up nose. That is…until now. This curried butternut squash soup is velvety smooth and has an intoxicating combo of exotic flavors.   

This vegan Coconut Curry Butternut Squash Soup is smooth and silky and it has a really incredible combination of flavors

You can garnish this creamy butternut squash soup with chopped cilantro (which is really tasty), or swirl a little extra coconut milk into each bowl of soup for the added luxe.  

VEGAN BUTTERNUT SQUASH SOUP RECIPE

This is a healthy butternut squash soup that uses coconut milk instead of dairy.

  • 1 large butternut squash soup (about 3 cups), peeled, seeded and cut into small cubes
  • 4 tablespoons coconut oil
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 large leeks, white and tender green parts only, sliced
  • 2 cloves garlic, peeled, smashed and minced
  • 2 tablespoons fresh ginger, minced
  • 1 stalk lemon grass, cut in half and smashed
  • 1-1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • 1 cup unsweetened full fat coconut milk
  • salt and freshly ground pepper to taste

HOW TO MAKE BUTTERNUT SQUASH SOUP

This roasted butternut squash soup recipe comes together in about 45 minutes start-to-finish.  It’ll take about 20 minutes to roast the butternut squash in the oven (depending on how small you cut the butternut squash)

  1. Preheat oven to 350 degrees
  2. Place the squash on a baking sheet and toss in the olive oil.
  3. Roast in the oven for about 20 minutes or until the squash if fork tender.
  4. Heat the coconut oil in a large pot or Dutch oven.
  5. Add the onion and leeks and cook until tender.
  6. Add the garlic, ginger, ginger and lemon grass, curry and turmeric and cook for another 2 – 3 minutes.
  7. Add the squash and vegetable broth and bring to a simmer.
  8. Simmer on medium-low heat for about 15 minutes.
  9. Add the coconut milk and cook for another 5 minutes.  Discard the lemongrass.
  10. Using an immersion blender, puree the soup until it’s silky smooth.  Or working in batches, blend the soup in a blender.
  11. Add salt and freshly ground pepper to taste.

This vegan Coconut Curry Butternut Squash Soup is smooth and silky and it has a really incredible combination of flavors

If you’ve always been on the fence about butternut squash soup, this vegan butternut squash soup with coconut curry flavors just may change your mind about things!

MORE BLENDED SOUP RECIPES YOU’LL LOVE

 

This vegan Coconut Curry Butternut Squash Soup is smooth and silky and it has a really incredible combination of flavors
Yield: 6 - 8 servings

Coconut Curry Butternut Squash Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

This vegan Coconut Curry Butternut Squash Soup is smooth and silky and it has a really incredible combination of flavors

Ingredients

  • 1 large butternut squash soup (about 3 cups), peeled, seeded and cut into cubes
  • 4 tablespoons coconut oil
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 large leeks, white and tender green parts only, sliced
  • 2 cloves garlic, peeled, smashed and minced
  • 2 tablespoons fresh ginger, minced
  • 1 stalk lemon grass, cut in half and smashed
  • 1-1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • 1 cup unsweetened full fat coconut milk
  • salt and freshly ground pepper to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Place the squash on a baking sheet and toss in the olive oil.
  3. Roast in the oven for about 20 minutes or until the squash if fork tender.
  4. Heat the coconut oil in a large pot or Dutch oven.
  5. Add the onion and leeks and cook until tender.
  6. Add the garlic, ginger, ginger and lemon grass, curry and turmeric and cook for another 2 - 3 minutes.
  7. Add the squash and vegetable broth and bring to a simmer.
  8. Simmer on medium-low heat for about 15 minutes.
  9. Add the coconut milk and cook for another 5 minutes.  Discard the lemongrass.
  10. Using an immersion blender, puree the soup until it's silky smooth.  Or working in batches, blend the soup in a blender.
  11. Add salt and freshly ground pepper to taste.

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