Savory and seasonal, this vegan Curried Coconut Butternut Squash Soup made with Thai red curry paste & coconut milk, is warming, flavorful and comforting.
Since I’m a big squash lover, butternut squash is one of my favorites because you can usually count on it to be sweet, “meaty” and delicious.
I love seeing bins of all varieties of squash in front of my local grocery store this time of year. It gives me warm fuzzy feelings.
Also, our local farm stand grew beautiful squash, even huge ones that could feed a large family on just squash alone! I love going there and seeing their bounty.
It reminds me of growing up in New England where we stored all varieties of squash through the winter – especially the most hardy ones, like Hubbard squash, that you had to use an axe or maul to cut open!
This Curried Coconut Butternut Squash Soup is made with butternut squash, coconut milk and seasoned with red curry paste. To get a smooth and creamy consistency, blending it all together in a Vitamix, or similar high powered blender, does the trick.
This soup has a richness and just the right amount of “heat” from the red curry paste. And it’s oh so tasty!
Other than the oven-roasting of the squash, which takes about an hour, this recipe comes together very quickly.
If you don’t have a high powered blender, a food processor will blend it all together nicely but it may not be quite as creamy.
Why should you make this soup?
- It’s easy to make
- Very flavorful
- High in fiber – butternut squash is a high fiber food
- Smooth and Creamy
I hope you enjoy this simple flavorful soup of the season!
Here is the recipe:
Curried Coconut Butternut Squash Soup
- 1 large butternut squash, (yields about 4 cups cooked)
- 1 medium/large onion, diced
- 1 large shallot, diced
- 3 cloves garlic, minced
- 1 - 2 Tbsp avocado oil, olive oil or grapeseed oil
- 1/2 tsp curry powder
- 1 13.5 oz. can coconut milk, regular or light
- 2 Tbsp red curry paste, like Thai brand
- 1/2 cup vegetable broth, more if needed for thinning
- a pinch of sugar
- salt & pepper to taste
- Preheat your oven to 375F degrees.
- Cut the butternut squash in half lengthwise, scoop out the seeds and strings, and carefully poke the squash in several places with the point of a sharp knife.
- Place both halves of the squash, cut side down, on a foil or parchment lined baking sheet and bake until done - about an hour or so.
- While the squash is baking, saute the onions and shallots in oil over medium heat, adding a little salt. If necessary, add a little water when the pan becomes dry to prevent burning the onions and shallots. Cook them until soft and translucent.
- When the onions and shallots are done, add the garlic and cook for another 30 seconds, stirring. Remove from the heat and set aside.
- When the squash is done, it will be easy to pierce with no resistance. Scoop out the cooked squash and add it to the pan with the onions, shallots and garlic.
- Stir in the curry powder to combine and cook together for a minute or so.
- In a small pot, heat the coconut milk and whisk in 2 Tbsp red curry paste and a pinch of sugar. Bring to a simmer over medium-low heat and simmer for about 5 minutes.
- Carefully combine the squash mixture and the HOT coconut milk mixture in a high speed blender and blend until smooth and creamy.
- Pour into bowls and serve.
- For a thinner soup, add a little vegetable broth or coconut milk when blending
- Garnish with chopped parsley (optional)
- Add a drizzle of coconut milk and a few pomegranate seeds for additional garnish (optional)
* Please note that the nutrition information provided is just a close estimate using an online nutrition calculator. It shouldn’t be considered a substitute for professional advice.*
Inspired by: Butternut Squash
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And I’d really like to know –
Did you make this recipe?
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Thanks so much friends,