Description
A velvety, creamy, and savory vegan soup made with butternut squash, coconut milk, and curry powder. It is beginner-proof, ready in 30 minutes, and perfect for meal prep.
Ingredients
Scale
- 1 large butternut squash (about 2–3 lbs), peeled and cubed into 1-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk, shaken
- 3 cups low-sodium vegetable broth
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 2 tablespoons oil (olive or coconut)
- Salt and black pepper to taste
- Optional: ½ cup red lentils
- Optional: 2 cups fresh spinach
Instructions
- Prep ingredients: Dice the onion, mince the garlic, and cube the squash. Measure out the curry powder and ginger.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Add garlic and ginger, cooking for 1 minute until fragrant but not browned.
- Toast spices: Add curry powder to the pot and stir for 30-60 seconds to release essential oils.
- Simmer: Add cubed squash, vegetable broth, and maple syrup. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
- Blend: Remove from heat. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
- Finish: Stir in coconut milk and apple cider vinegar. Season with salt and pepper to taste. Adjust consistency with water or broth if needed.
- Serve: Ladle into bowls and serve immediately with optional toppings like sesame oil, cilantro, or crusty bread.
Notes
Toast the curry powder to deepen flavor. Use full-fat coconut milk for creaminess. The soup thickens as it cools, so leave it slightly thinner if meal prepping. It freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12
- Sodium: 350
- Fat: 12
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: vegan soup, butternut squash, coconut curry, easy dinner, meal prep, gluten-free, dairy-free, comfort food