Curried Butternut Squash Soup
This rich and velvety Curried Butternut Squash Soup hits the spot on chilly fall days when you’re craving something cozy and nourishing! A healthy, soul-hugging bowl of goodness.
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Ingredients & Inspiration
Curried Butternut Squash Soup, believe it or not, was one of the very first recipes I ever made with squash back when I was a fledgling home cook. And after so many years and testing and tweaking, this recipe still is one of my go-to fall comforts. The earthy-yet-sweet notes of the squash paired with fresh, sweet apples, aromatic onions and garlic and, of course, rich and warming curry powder is actual perfection.
The second best part of a soup like this is that you don’t have to spend tons of time monitoring it over a stove. Nope! Everything goes onto a sheet pan and roasts to golden perfection. A quick blitz in a blender with a few extra spices and boom, soup.
Here’s what you need to make Curried Butternut Squash Soup:
Ingredients:
- neutral oil
- butternut squash
- yellow onion
- garlic
- roma tomatoes
- a crisp apple
- nutritional yeast
- curry powder
- cumin
- nutmeg
- salt & pepper
- canned coconut milk
- water or veggie broth
- Cilantro and roasted pumpkin seeds for garnish
How to Make Curried Butternut Squash Soup
Sheet pan soups like my Curried Butternut Squash Soup are one of the easiest and hassle-free ways to soup it up in the kitchen. Pop some roughly chopped veggies on a pan, roast ’em up, blend until smooth and heat through on the stove.
Instructions
- Preheat oven to 400°F and line a large baking tray with parchment paper
- Arrange all chopped vegetables on the baking tray, drizzle the oil on top plus the salt and pepper, and gently massage with your hands to combine.
- Roast in the oven on the top rack for 40 minutes, until the squash is fork tender and the rest of the vegetables are nicely caramelized and browned.
- Transfer the roasted vegetables to a high-speed blender, followed by the canned coconut milk, water or broth nutritional yeast and spices. Blend on high speed for 60 seconds, or until completely smooth. (Start with 2 cups of water/broth, then keep adding until you reach your desired consistency, it’s up to you!)
- Pour into a stockpot and warm through over medium heat until steaming hot. Taste and adjust seasonings as you like.
- Serve with vegan sour cream, fresh cilantro and roasted pumpkin seeds, then enjoy!
Squash Your Fall Cravings
If you enjoyed this recipe you might also like these other soups like Lasagna Soup, Chickpea Noodle Soup or Mexican Black Bean Soup! Looking for something tasty to go with your soup? Try my Pumpkin Cornbread, it is addictive!
Lastly, if you made any of these recipes, share them on Facebook or Instagram! Don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Curried Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a large baking tray with parchment paperArrange all chopped vegetables on the baking tray, drizzle the oil on top plus the salt and pepper, and gently massage with your hands to combine.
- Roast in the oven on the top rack for 40 minutes, until the squash is fork tender and the rest of the vegetables are nicely caramelized and browned.
- Transfer the roasted vegetables to a high-speed blender, followed by the canned coconut milk, water or broth nutritional yeast and spices. Blend on high speed for 60 seconds, or until completely smooth. (Start with 2 cups of water/broth, then keep adding until you reach your desired consistency, it’s up to you!)
- Pour into a stockpot and warm through over medium heat until steaming hot. Taste and adjust seasonings as you like.
- Serve with vegan sour cream, fresh cilantro and roasted pumpkin seeds, then enjoy! PS: I love to serve this with some warm garlicky naan bread, it's the BEST combo!
