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This mild and creamy vegan curried coconut butternut squash soup is free from gluten, soy, and nuts, is thick, hearty, and warming. It’s ready in around 50 minutes, is perfect for lunch or supper, and will keep in the fridge for up to two weeks.
I know I’ve said it many times before but for me, autumn and winter foods are the best. I love nothing better than feeling all warm and cosy indoors, tucking into a big bowl of hearty chilli, jota, tagine, or soup while the weather rages outside.
In fact, last week we had snow here in Transylvania. Admittedly, it wasn’t enough to settle but given that we’re moving back to Britain in December, it’s likely to be the only snow we see this winter. So it totally counts, right?!
When I originally came up with the recipe for this soup, I roasted the squash – then one time, having made it a gazillion times, I completely forgot, and guess what? It made no difference at all! Being all for getting food on the table as quickly as possible (without sacrificing flavour or quality, of course), I’ve since done away with the roasting altogether.
Although, TBH, if you happen to have some leftover roast squash (or pumpkin), there’s nothing to stop you using it!
Making this curried coconut butternut squash soup is so simple; just make as you would a curry, then add stock, simmer until the veggies are done, add coconut milk, blend, and serve. Easy peasy, and completely delicious!
And it’s pretty customisable too; don’t have butternut? Use another sweetish squash or pumpkin. Want it to have more of a kick? Add more chilli.
Own that soup! 😉
Curried Coconut Butternut Squash Soup
Is…
- smooth
- creamy
- mildly spicy
- warming
- filling
- comforting
- nut-free
- full of goodness
- easy to make
- really, really delicious
Naturally, this soup is great with a hunk of fresh bread but if you want it to be even more filling, serve it with a bowl of rice or couscous. Or even soft and creamy polenta. Trust me on this!
Enjoy!
