Super comforting curried butternut squash soup. It’s creamy, nutty, sweet and easy to make!
The days have started to get cooler and I am fully embracing the start of autumn. This curried butternut squash soup is autumn in a bowl.
It’s the kind of soup that you eat with your pj’s still on, tucked into thick woolly socks whilst watching Netflix. And you can do that for the whole weekend if you make this in advance.
This soup is super simple and only requires six ingredients. Once its all prepped and in the pan it’s just a matter of waiting for the butternut to cook.
Then it’s time to blend the soup and watch as it becomes velvety, smooth and creamy. SO good.
I’ve topped this curried butternut squash soup with some vegan cream, fresh chives and toasted seeds and coconut. I used a mix of sesame, linseed, pumpkin and poppy seeds which add a lovely crunch and bite to the silkiness of the soup.
What you need for curried butternut squash soup:
- Red onions
- Butternut squash
- Medium curry powder
- Coconut milk
- Vegetable stock
That’s only 6 ingredients for the most delicious and flavour packed soup! The toppings are optional but the seeds add great texture and added nutrients!
They also make it so much prettier if you’re serving this to guests! And we all know that food that looks pretty taste better too, right?
The star of the show is the butternut squash and all the other ingredients are probably already in your pantry!
Which means you really only need to buy a butternut squash if you don’t already have one! You can sub this for another variety of squash just use a similar volume. Go for a sweeter squash for best flavour.
How to cut butternut squash:
The best way to prepare the butternut squash is to chop off the ends and peel the whole butternut.
Then cut it in half sideways, scoop out the seeds and chop into cubes. Use a teaspoon to scrape out the seeds and stringy bits. It’ll get them out easily.
One of my best kitchen gadgets is this finger peeler and it makes peeling fruit and veggies so quick and easy.
So apparently autumn doesn’t actually begin until the 23rd September in the UK but I’m not waiting that long to start cooking all the seasonal autumn fruit and veg.
Plus this curried butternut squash soup freezes really well, so make a big batch and keep some in your freezer to keep you going!
It’s funny because I used to love summer, and whilst I do still enjoy it, I would much rather be snuggled up inside with a blanket than in a bikini sunbathing.
Maybe it’s my age. Either way, I plan on bringing you lots of autumnal recipes over the coming months, so I hope you’re ready for it!
What are some of your favourite autumn recipes? Leave me a comment and let me know because I love hearing what you guys think!
For more soup recipes you may enjoy:
Sweet Potato and Coconut Curry Soup
Roasted Garlic and Parsnip Soup
As always if you make this simple curried butternut squash soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Simple Curried Butternut Squash Soup
Make the most out of seasonal veg with this simple curried butternut squash soup. With only 6 ingredients, yet packed with flavour.
- 1 tbsp coconut oil
- 2 red onions
- 4 garlic cloves
- 1 butternut squash, peeled and diced
- 1 1/2 tbsp curry powder, medium
- 1 tin coconut milk
- 400 ml vegetable stock
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1 tsp linseeds
- 1 tsp pumpkin seeds
- Few tablespoons of vegan cream
- Heat coconut oil in a large heavy bottom pan on medium heat. Finely slice the onion and crush the garlic. Add the onion and fry for 5 minutes until softened, then add the garlic.
- Once the onion is cooked add the butternut squash (cut into 2 inch pieces) and curry powder. Give it a good stir and then add the coconut milk and vegetable stock.
- Bring to a gentle simmer and cover with a lid. Leave to cook for about 25 minutes. When the butternut is soft and starting to break apart turn down the heat.
- Place in a blender or use a handheld blender to blend until smooth. If you like the soup a little thinner, add some extra water.
- Place the seeds in a dry frying pan on medium heat. Toss the seeds and when they are starting to brown, take off the heat. It won't take long, watch they don't burn. You can use any combination of seeds you like or have on hand.
- Serve the soup with some drizzles of vegan cream and the toasted seeds.
I used one Kallo Vegetable stock cube to 400ml water.
This soup will freeze well. Leave to cool then place in an air tight container and place in the freezer.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 18gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 296mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 3g
Nutrition information is a rough estimate
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Friday 7th of September 2018
Beautiful soup Tamsin! I adore the combination of squash and curry together!
Friday 7th of September 2018
Thank you so much for your comment Jess <3 yes it's definitely one of my favourite flavour combos!! xxx
Tuesday 4th of September 2018
I love this recipe and the photos! I am more a summer person ut I can’t wait to try this soup! ????
Wednesday 5th of September 2018
Thanks Christie, I really think you'll like this one! Sooo yummy! xo