This easy vegan soup is hearty and comforting! Coconut curry butternut squash soup can be made any night of the week for a dinner the whole family will love. This post contains affiliate links for your convenience.
When my husband and I lived in Buffalo, twice a year the whole city celebrated Restaurant Week. If you’ve never been to Buffalo, NY before, it is a city that is passionate about its food.
My husband and I are a couple of foodies. We loved Restaurant Week – it was a great way to try new restaurants, choose from a featured menu and get together with friends. Most restaurants offered special deals and low prices to get you to try their food. It was so much fun, and I wish it existed where we live now!
On one of our many Restaurant Week dates, I tried Curry Butternut Squash Soup for the first time. Needless to say, I fell in love!
I love how the sweetness of the squash contrasts with the spiciness of the curry, and you can really cater the recipe to your taste. It’s creamy, spicy, and has a subtle sweetness from the squash and apple. It’s become a staple on our Fall menu.
It’s an easy vegan recipe!
I’m always on the hunt for healthy recipes, so I had to try to recreate that delicious bowl I had on date night.
I was always so intimidated by curry – it’s such a big flavor that I always assumed it was difficult to make. Boy, was I wrong!
Curry is super easy to throw together, and it makes even the most bland vegetables taste good (looking at you, coconut curry chickpeas!)
This recipe is perfect if you practice meatless Monday, are looking for a healthy dinner, or want a hearty vegan soup.
I’ve tried many variations over the years. Sometimes I leave the apple out and add carrots, I’ll swap the Sriracha sauce for honey, or I’ve used yogurt instead of coconut milk. This version is by far my favorite!
Making curry butternut squash soup
Butternut squash can be very hearty, so after the soup cooks down, I recommend blending it to make it smoother.
If you don’t own an immersion blender, I highly recommend it. You could pour the soup into the blender, but it’s hard to do, messy, and you could easily burn yourself. My husband bought me an immersion blender last Christmas and I use it all the time! They’re inexpensive, easy to store, and I find that I use it more often than my big blender.
Read below to find out more about this recipe:
Butternut Squash
You can use fresh or frozen butternut squash for this recipe.
Using frozen butternut squash saves a lot of prep time. I hate prepping the butternut squash, so I used squash that was already cubed in the produce section of my grocery store. It was worth the extra few dollars to me, though you could easily prepare your own squash by peeling the skin, removing the guts, and chopping it into cubes.
The size of the cubes will change the cooking time. For this recipe my squash was cut into 2-3″ cubes.
Coconut Milk
You will want to use the coconut milk in the can, not the coconut milk drink that comes into the carton. The coconut milk drink in the carton is far too thin, and doesn’t have the same creaminess as the full fat coconut milk in the can.
If you don’t like coconut, you could use cream or Greek yogurt. If you are making this recipe for a vegan, cream and yogurt would add animal products (though it would still be safe for a vegetarian.)
I will say that the coconut flavor in this soup isn’t very strong, so if you don’t normally like coconut you may not notice it in this soup.
Curry Powder
I use store bought curry powder, but you could easily make your own. The Minimalist Baker has a recipe for curry powder that you can find here.
You may also like: Spinach, Feta and Tomato Frittata, Instant Pot Salsa Chicken, Cheesy Broccoli Vegetable Soup
This is an easy weeknight meal that your family will love! It’s healthy, vegan, and easy to make after a long day. It’s a winter favorite in our house for sure.
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