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This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
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I was bummed at not getting a nom at Saveur, but then I don’t fit their criteria I think. Blogs with long posts, huge photos, lots of photographs, and long ramblings. Sure, I might have things to say some days. Like I need to work on the blog more, and move to WordPress or find someone to design me a more use friendly, SEO design and update everything. The only problem is that then I will have to do more maintenance work later on. i will have to read more about bandwidths, seo, spam, and everything else. While blogger automatically takes care of all that and my seo template takes care of seo to some extent. I forgot to mention, skip this paragraph to skip the chatter :). It is the same reason I don’t usePhotoshopto editpictures. The font is too tiny, and it uses too much resources of the machine, and eventually the pictures on the blog look the same because they get uploaded to google plus, whichisn’tdoing anything nice for the colors or brightness really, whatever color space you use. I’d rather be in the kitchen than be stuck to the machine. Not all days are normal eye days :), when I can possibly spend half the day on a machine. * I moved to WordPress in 2014.
Any which way, lets eat some awesome food! This super easy butternut soup. Use any winter squash or pumpkin. Cook it up, blend and serve with toasty coconut and pepitas. Toss the coconut in cinnamon or garam masala before garnishing 🙂 I’d probably add in some cayenne too. This is a thick soup. Add more or less water to change the consistency and make this warm Vegan Curried Butternut Squash Soup with cinnamony toasted coconut.
More Soups from the blog.. Cream of Mushroom, Kale Spinach, Mushroom chard elbows soup,and lentil dal soups.
Happy Gudi Padwa, Ugadi, Hindi New Year to all who are celebrating! Make some Indian desserts from the blog. All dairy-free and delicious. And a bunch more new recipes will soon get added to my Ebook too.
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5 from 11 votes
Vegan Curried Butternut Squash Soup. Glutenfree Recipe
This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 2
Calories: 257kcal
Author: Vegan Richa
Ingredients
- 1 tsp oil
- 1/2 cup (80 g) onion
- 1 bay leaf
- 1 clove optional
- 1/2 inch (0.5 inch) ginger minced
- 1 clove of garlic
- 1/4 cup (32 g) chopped carrot loaded
- 1/4 tsp (0.25 tsp) cinnamon powder
- 1/4 tsp (0.25 tsp) garam masala or curry powder
- 1/8 tsp (0.13 tsp) turmeric powder
- a pinch of nutmeg
- 1.5 cups (210 g) mashed butternut squash or canned or 2 cups cubed
- 1/4 tsp (0.25 tsp) salt or to taste
- 1/2 cup (113 ml) coconut milk
- 1/2 cup (125 ml) water less or more to preferred consistency
- a generous dash of black pepper or cayenne or both
- 1 tsp sugar or maple syrup
Garnish
- 2 Tbsp unsweetened coconut
- 2 Tbsp raw pumpkin seeds pepitas or sunflower seeds
- cashew cream or coconut milk for garnish
Instructions
In a pan, add oil and heat on medium.
Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
Add in the garlic, ginger and carrots and cook for 2 minutes.
Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
Add in the mashed butternut squash and salt and cook for 2 minutes.
Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
Garnish:
Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.
Notes
Notes: You can also roast the entire butternut without slicing. Poke holes, and bake at 335 degrees F till a knife goes in the squash easily. Cool, slice, remove the seeds, mash and use.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Curried Butternut Squash Soup. Glutenfree Recipe
Amount Per Serving
Calories 257Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Sodium 362mg16%
Potassium 587mg17%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 7g8%
Protein 5g10%
Vitamin A 13835IU277%
Vitamin C 26.4mg32%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Julie
Absolutely delicious! I added a block of silken tofu for extra protein. It didn’t change the flavor at all. This one’s a keeper. Thank you for sharing!Reply
Vegan Richa Support
Great idea!
Reply
Tami
Have you tried freezing this? I’m wondering if I can prep it now for Thanksgiving. Thanks!
Reply
Richa
Yes, you might have to reheat with a bit of milk as it would have thickened a bit on freezing
Reply
Maneesha
Excellent recipe, Richa! I also tossed in a gala apple for a little bit of natural sweetness, and it turned out great!Reply
Vegan Richa Support
thank you!
Reply
Nicky
Oh my gosh. Even I was surprised at how flavourful and delicious this recipe turned out and I make Vegan Richa recipes all the time. It was so lovely. Will absolutely be making this again.Reply
Vegan Richa Support
I’m so glad to hear!
Reply
Brigitte
This soup is amazing! I roasted my cubed squash with the cubed carrots in a non stick pan at 375F for 45 minutes . They were cooked not browned and not dry . there was a nice broth from the vegetables I followed the recipe after sautéed the onions I added garlic ginger for a few minutes added the spices I threw all the veggies with the pan juice . Wow wow wow , I would not use can squash never . I quadruple the recipe I added 1 can full fat coconut milk and 1 cup of broth ! That’s all it took it’s a great consistency not overly thick and not too thin . Thank you I see myself eating this and adding some chickpeas and some spinach for a heavier soup for lunch . YumReply
Vegan Richa Support
wow sounds nice
Reply
della
I made this todày. OMG it is freaking delicious.Reply
Richa
Awesome
Reply
Beth
Made this tonight and it was delicious. Thank you for this wholesome recipe!
Reply
Elizabeth
I have made this so many times over the years. It’s one of my favorites! So much flavor! ⭐️⭐️⭐️⭐️⭐️Reply
Anju
Hey Richa,
I have tried 3 recipes of butternut squash prior to this one, and today I tried yours. And seriously, you have an amazing sense of combining just the right things in a recipe. Best butternut soup everrrrr….!!! Thank you so much and please keep inspiring us to cook delicious vegan food!! I roasted the squash ( as you said, when the knife could get in easily, not fully roasted) and then i chop off the sides and use skin and seeds too. Use vitamix to blend in the end – to keep all the nutrition in.
Reply
Richa
Awesome!! Thank you!
Reply
Karin
Richa, I love your recipes and this one was not a disappointment. I had an aging butternut squash and I knew there would be something wonderful on your site to make with it. Absolutely delicious! Thank you!Reply
AM
Welcome to Fall! Thank you, Richa. This soup is delicious and so easy to make. It is a nourishing first course.Reply
jk
Oh so delicious! I subbed steamed sweet potato for the butternut squash and vanilla soy milk for the coconut milk, and omitted the sugar since the soy milk was sweetened. The result, especially when chilled, was like a silky smooth spiced pumpkin pie! I love pumpkin pie, and this was even better and with 100% feel-good ingredients. (Makes me want to experiment with making a custard/pie version!) Dreamy flavor and texture, and an awesome balance of sweet and savory (which of course would be more savory without my substitutions). And so easy too.Reply
Richa
You can totally bake it into a pie, add some cornstarch and you are good.
Reply
Marlyse
I made this tonight and we loved it.Reply
Richa
Awesome!
Reply
Aisling Hilsdottir
Hi, can I blend it all up including the cloves and bay leaf, or should I remove them before doing so?!!
Thanks!
Reply
Richa
blend them in. they add a deeper flavor to the soup that way.
Reply
Aisling Hilsdottir
Thank you! I didn’t get your reply before I needed to know the answer, so I didn’t in fact blend them in but will next time. This was absolutely divine. I am utterly baffled as to what the commenter above me did to their soup to make it inedible – I couldn’t eat enough of it! I made a double batch intending to have some leftover for the next day, but ate pretty much most of it by myself in one meal 😀 First recipe I’ve made from your blog, which is new to me, definitely won’t be the last!
Reply
Richa
Awesome! so glad it turned out so well!! 🙂
I think the squash must have gone bad or something for them.Reply
Courtney
I make a ton of new recipes from similar blogs, and I love every type of ethnic food I try. So this seemed right up my alley. But I’m sorry, this was absolutely the worst thing I (and my husband) has ever eaten. We’re super thrifty and will power through a new recipe if it isn’t great, but this was absolutely inedible. Looking back through the comments, I don’t see any regarding the actual recipe – just that it looks great…and it does. So this is your fair warning to those who want to try.
Reply
Richa
oh no. I am sorry it did not work out for you. I know people have tried the soup (via Instagram and facebook) when it was first posted and they loved it. What was the problem. Did the taste not work out or the texture? You can use curry powder instead of garam masala and adjust the salt/spices to taste. maybe the spices were old? or maybe the butternut had gone bad?
Reply
Julie
The squash or spices must have been bad because there’s no other explanation. It was way too good!!Reply
Linda W.
Richa I am so THRILLED to have found you for so many reasons. I am vegetarian and I love foods from all over the world. I have been wanting to find Indian inspired recipes and a friend shared this post on Facebook. I am a new follower!
Reply
Sunday Morning Banana Pancakes
I LOVE butternut squash soups and the curry would be so warming….there is always next year for the Sauveur Awards- you never know Richa, you could totally be a finalist 🙂
Reply
Psychiatrists in Chennai
I like your post very much i had nice time while reading your post
Reply
astigvegan.com
This looks too good to pass up. Btw, I can’t believe you don’t use photoshop. Do you use a software at all? Your photos are amazing. And you don’t really need a nom from Saveur, you’re a winner on your own right without their validation.
Reply
Richa
I do adjust the contrast and crop. i use the canon digital professional for raw (if and when i edit raw which is rare) and picasa for the contrast and text.
Reply
Weisserose
Dear Richa,
Sorry that you did not get nominated, if that was important for you. However I want to tell you that I find your blog great just as it is. For me, “long posts, huge photos, lots of photographs, and long ramblings” are not necessary to make a good blog, frankly it’s quite the opposite. I find your blog very well put together, and your photos are very good (believe me, I know, I’m an Art teacher). Your recipes are wonderful (especially bread)! Mind you, I am not in a vegan household, but we eat a lot of vegetarian/ vegan food, and your recipes manage to please everyone around here. Thanks for all the effort you put into it for the benefit of your readers.
Well, this long rambling of mine 😉 is just to say that I would like to keep reading you as you are – that’s what makes your blog special.
Have a lovely day. Greetings from Germany 🙂
WRReply
Richa
thank you Weisserose! <3 <3
Reply
Kelsey M
Wow! I do love me some butternut squash soup! I’m still dealing with the “learning curve” of blogging recipes. Sometimes I just don’t know what to write!
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Cadry's Kitchen
Blogging is a constant learning process, isn’t it? It seems that no matter how much I learn and adjust, the more ways I discover to improve.
That soup is gorgeous! I love the contrast of colors and its velvety smooth appearance.
Reply
Glue and Glitter
This soup is gorgeous! And I hear ya on all of the technical blogging stuff. I’ve had to learn all of it on my own over the years, and I wish that I could just focus on developing recipes and tutorials and writing.
Reply
The Peace Patch
ohgoodgolly Richa you just keep doing what you’re doing! I love your posts and photos and ramblings…I always get inspired to be more creative and thoughtful. Wish I could help you on the blogtech…when you’re ready to make the change, you’ll know and I’m sure it will be a positive learning experience. Thanks for the recipe…cheers! 🙂
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Judee Algazi
Love your soup pic and recipe
Reply
June
Funny you posted this, as I have a half a squash leftover from making risotto! This looks like it would be a fabulous use for the rest.
Reply
Anonymous
Richa, how do u cook fresh squash?
Reply
Richa
prick a few holes, brish it with a little oil and bake on a sheet at 335 degrees F. for 30 mins or more until a knife goes through the squash easily. Cool. Slic einto half. Remove seeds and skin and use.
Reply
Joyce van den Ende
You’re a food genius Richa! Thanks a lot, again, for another great recipe!
Reply
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