Curried Butternut Squash Soup

Warm, fragrant, and irresistibly creamy, this Curried Butternut Squash Soup is the ultimate comfort food with a flavorful twist. Roasted butternut squash blends seamlessly with aromatic spices like curry powder, cumin, and fresh ginger, creating a velvety soup that's rich and satisfying. A splash of coconut milk adds a luscious creaminess, while optional garnishes such as cilantro, pumpkin seeds, or coconut cream elevate the presentation and flavor. Perfect as a cozy fall dinner or an elegant starter, this vegan-friendly soup comes together in just under an hour, making it both simple and impressive. Whether you're seeking a nourishing meal or a stunning dish to share, this curried soup is guaranteed to delight your taste buds!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tablespoon fresh ginger
• 1.5 tablespoons curry powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0 optional garnishes: cilantro, pumpkin seeds, or coconut cream

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and place it cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the squash is tender and can be easily pierced with a fork.

Step 3

While the squash is roasting, chop the onion, mince the garlic cloves, and grate the fresh ginger.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until soft and translucent.

Step 5

Add the garlic, ginger, curry powder, and cumin to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 6

Once the squash is done roasting, allow it to cool slightly, then scoop out the flesh and discard the skin.

Step 7

Add the roasted squash, vegetable broth, kosher salt, and black pepper to the pot. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

Step 9

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a countertop blender, working in batches if necessary, and then return it to the pot.

Step 10

Stir in the coconut milk and heat through for 2-3 minutes without bringing the soup to a boil.

Step 11

Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, pumpkin seeds, or a drizzle of coconut cream if desired.

Nutrition Facts

Serving size	(2262.8g)

Amount per serving	% Daily Value*
Calories	1131.9

Total Fat 38.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5974.0mg	0%
Total Carbohydrate 190.5g	0%
Dietary Fiber 43.2g	0%
Total Sugars 53.5g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 585.7mg	0%
Iron 18.9mg	0%
Potassium 4776.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 9.0%

Carbs: 62.7%