This gluten-free, vegan curried butternut squash soup with coconut milk is the perfect amount of spice with a touch of sweetness! It’s warming and soothing yet healthy because it’s not full of cream and butter – yet there’s so much flavor!
I like to play around with the recipe and usually add spices/ingredients to taste. I add, check the flavor and then adjust accordingly, so feel free to play around and personalize to what you like. My favorite thing about soups is it’s easy to experiment and hard to mess up. For example, if you wanted to make this into a Thai curried coconut soup, simply use Thai curry paste instead of curry powder, some lemongrass powder and a squeeze of fresh lime juice!
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Tips For Making Curried Butternut Squash Soup With Coconut Milk
I buy precut butternut squash or pureed canned squash to make this soup a little easier and faster to cook. You can also buy a whole butternut squash and roast it before adding to the soup!
Curried Butternut Squash Soup Recipe Ingredients
- 1 can pureed butternut squash (I like Farmer’s Market Organic – they make a great pumpkin puree and sweet potato puree as well and are usually available at Whole Foods or 1 container pre-cut butternut squash, roasted (400 degrees, 30-45 minutes until very tender) or 1 butternut squash, roasted (400 degrees, 30-45 minutes until very tender) and scooped out
- 1/2 carton vegetable broth, adjust amount based on your consistency preferences (I like Pacific Foods Organic Vegetable Broth)
- 1 tsp coconut oil or vegetable oil of choice
- 1 tbsp minced/chopped ginger (I buy pre-minced ginger at Whole Foods, I’m all about the convenience factor!)
- 1-2 tbsp curry powder (curry powder is STRONG! Start adding a little bit at a time and adjust according to your tastes. I prefer a stronger curry tasting soup)
- 1 tbsp turmeric powder
- 1/2 cup – 1 cup coconut milk, coconut cream or coconut yogurt (you can adjust here depending on your preferred consistency. Milk will make a thinner soup, cream and yogurt a thicker one)
- Salt and pepper to taste
- Heat a little bit of the oil at the bottom of a large pot and add ginger, curry powder and turmeric stirring until fragrant (30s or so). Add squash to pot and 1/2 container of broth. Stir and bring to a boil, reduce heat and simmer for an hour or so.
- If using cut up squash instead of pre-pureed, transfer soup to a food processor or blender after about an hour (once squash is incredibly soft) and puree until smooth.
- Stir in the coconut milk, cream or yogurt slowly and stop when soup reaches your desired consistency. Add salt and pepper and any more spices per your tastes.
- Here is where I like to have a little fun! Taste, sprinkle some spices, taste again! I also sometimes add a tablespoon or two of maple syrup or agave at the end if I’m in the mood for a slightly sweeter soup.
This soup will freeze well in an airtight container for up to 3 months, or serve piping hot with a drizzle of olive oil, a dollop of coconut yogurt and a sprinkling of pepitas!
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