First of all, I need to say a big capitalized WOW!
I know this sounds a tad arrogant, but WOW is the only word that comes to mind to describe this (Vegan) Creamy Curried Butternut Squash Soup.
A rich, savory, and delicious soup that is also healthy, low calorie, and super easy to make.
And you know what? It tastes like it was simmered long and low in order to develop such depth, but in reality it takes about 30 minutes to make, from start to finish.
There are layers of flavor that will first tease your palate with butternut squash delicious savory notes. Next, you discover the wonderful sweet undertone of coconut milk, making it even more interesting. Lastly, you feel the curry with its unique blend of savory and sweet spices, but not overwhelmingly so.
All in all, perfectly a balanced and wonderful soup.
I kept the ingredient list short and simple so the butternut squash can shine through, but the end result is exceptionally rich. Add you need is butternut squash, olive oil, onion, garlic, curry powder, a can of coconut milk, and vegetable broth.
The coconut milk rounds out the flavor, makes it über creamy and truly irresistible, without weighing down the soup like heavy cream tends to do.
It’s one of the best butternut squash soups I’ve ever tasted, and — needless to say it — infinitely better than any canned or boxed option.
This is the kind of soup you’ll think about and crave long after it has been eaten up. A soup that will keep you warm during the long, cold winter that is fast approaching.
(Vegan) Creamy Curried Butternut Squash Soup Print this recipe!
1 tablespoon vegetable oil (I used olive oil)
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 small butternut squash (about 2 lbs), peeled, seeded, and diced
1 teaspoon salt
¼ teaspoon ground black pepper
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
2 cups vegetable broth
1 teaspoon red pepper flakes (optional)
Heat olive oil in a large pot over medium-high heat. Add onions and sauté for 6 minutes, until translucent.
Add garlic and curry powder and sautè for 1 minute, until fragrant.
Add butternut squash, salt, and pepper and stir to coat.
Cook for 5 minutes, stirring every now and then.
Add coconut milk, vegetable broth, and red pepper flakes (if using). Bring to a boil, lower to a simmer, cover, and cook for 15 to 20 minutes, or until the butternut squash is tender.
Remove the pot from the heat and using an immersion blender puree the soup until creamy and smooth (alternatively transfer to a blender and puree in batches.)
Take a taste and adjust seasoning as needed.
Return the pot to the heat and cook for 5 more minutes before serving.
Serve garnished with fresh chopped parsley and Drizzle some additional coconut milk on top of each serving if desired.
One serving yields 224 calories, 15 grams of fat, 20 grams of carbs, and 6 grams of protein.