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.
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 (duh) 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!
Curry and butternut are one of my favourite pairings. This curried butternut soup has similar flavours to my butternut and red lentil dhal which was really popular. And for good reason!
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. 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.
Butternut squash is one of my all time favourites, alongside kale of course. In fact, they are so good together and are perfect in this butternut and kale salad.
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:
As always if you make this recipe 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!
- 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
Finely slice the onion and crush the garlic. Place the onion in a large heavy bottom pan with some oil and fry. After a couple of minutes, 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 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 high. Toss the seeds and when they are starting to brown, take off the heat.
Serve the soup with some drizzles of vegan cream and the toasted seeds.
I used one Kallo Vegetable stock cube to 400ml water
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 296mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 3g