Roasted Butternut Squash Soup and Curry Condiments

Warm up your senses with this velvety Roasted Butternut Squash Soup and Curry Condiments, a perfect blend of creamy, spiced comfort and vibrant, crunchy toppings. The caramelized richness of oven-roasted butternut squash pairs beautifully with aromatic spices like cumin, coriander, and turmeric, while a splash of coconut milk adds a luscious, tropical twist. Topped with an array of curry-inspired condiments—think crispy fried shallots, toasted coconut flakes, roasted pumpkin seeds, and a sprinkle of red chili flakes—this hearty soup is as layered in texture as it is in flavor. Ready in just over an hour, it’s the ideal fall or winter recipe to impress at dinner parties or cozy nights in. Bursting with bold, warming spices and nourishing ingredients, this vegan-friendly soup is as comforting as it is exotic, making it a must-try for lovers of bold flavors.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium-sized (about 3 lbs each) butternut squash
• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground turmeric
• 2 teaspoons or to taste salt
• 0.5 teaspoons black pepper
• 1 tablespoon lime juice
• 2 tablespoons, chopped cilantro (for garnish)
• 0.25 cup (as condiment) toasted coconut flakes
• 0.25 cup (as condiment) crispy fried shallots
• 0.25 cup (as condiment) roasted pumpkin seeds (pepitas)
• 1 teaspoon (optional, as condiment) red chili flakes

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise. Scoop out the seeds and place the halves cut-side up on a baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the squash and season with 1 teaspoon of salt and a pinch of black pepper.

Step 4

Roast the squash in the oven for 40-50 minutes, or until the flesh is soft and caramelized. Set aside to cool slightly.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 6

Add the diced onion and sauté for 5-7 minutes until softened and golden.

Step 7

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 8

Add the ground cumin, coriander, and turmeric, and stir to toast the spices for another 30 seconds.

Step 9

Scoop the flesh out of the roasted butternut squash and add it to the pot.

Step 10

Pour in the vegetable stock and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.

Step 11

Use an immersion blender to puree the soup directly in the pot until smooth, or transfer the mixture in batches to a countertop blender.

Step 12

Stir in the coconut milk and lime juice. Taste and adjust seasoning with additional salt and pepper if needed.

Step 13

Simmer for an additional 5 minutes to heat through.

Step 14

Serve the soup hot, garnished with chopped cilantro and any or all of the curry-inspired condiments: toasted coconut flakes, crispy fried shallots, roasted pumpkin seeds, and optional red chili flakes for heat.

Nutrition Facts

Serving size	(4268.4g)

Amount per serving	% Daily Value*
Calories	2686.4

Total Fat 110.0g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 7340.6mg	0%
Total Carbohydrate 429.2g	0%
Dietary Fiber 112.6g	0%
Total Sugars 99.9g
Protein 57.4g	0%

Vitamin D 0IU	0%
Calcium 1420.3mg	0%
Iron 28.7mg	0%
Potassium 10571.4mg	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: 33.7%

Protein: 7.8%

Carbs: 58.5%