It’s officially soup season, and nothing says cozy like a warm bowl of this Curried Butternut Squash Soup. Creamy, aromatic, and slightly sweet with a touch of spice, it’s the perfect fall or winter comfort meal. Plus, it’s naturally vegan, hearty enough to stand on its own, and even better the next day.
What You'll Need
Butternut squash: the star ingredient; gives the soup its creamy texture and natural sweetness.
Garlic bulb: roasting it brings out a mellow, caramelized flavor.
Carrot & onion: add depth, sweetness, and savory balance.
Curry powder: adds warmth and a subtle kick of spice.
Vegetable broth: for body and flavor.
Coconut milk: makes the soup creamy and luscious.
Prep Time
15 mins
Cook Time
1 hr
Servings
4
INGREDIENTS
1 butternut squash
1 bulb garlic
1 medium carrot
½ white onion
3 tbsp olive oil
1 tsp curry powder
1 cup vegetable broth
1 can (400ml) coconut milk
dried rosemary, to taste
Salt & pepper, to taste
INSTRUCTIONS
Chop the squash, carrot, and onion. Slice the top off the garlic bulb. Place everything in a baking dish, drizzle with olive oil, sprinkle with rosemary, and place the squash and garlic cut side down. Roast at 400°F (200°C) for 45–60 minutes, until tender.
Transfer roasted veggies to a pot. Add curry powder, vegetable broth, and coconut milk. Blend with an immersion blender (or in batches using a regular blender) until smooth.
Bring to a gentle simmer on medium heat for a few minutes. Season with salt and pepper. Serve warm with bread or crackers.
NOTES/TIPS
Extra creaminess: Swap part of the vegetable broth with more coconut milk.
Storage: Keeps well in the fridge for 3–4 days, or freeze for up to 2 months.
