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Curried Butternut Squash Soup- Vegan

Lovely Lentils
A cozy, creamy and healthy curry spiced butternut squash soup.
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Soup
Cuisine American, Indian
Servings 4 people


  • Vitamix or similar blender
  • Stovetop cooking pan


  • 10 oz. cubed butternut squash, frozen or fresh
  • 1 tbsp oil
  • 4 curry leaves
  • 8 peppercorns or the equivalent in ground pepper
  • 1/3 large onion, chopped into large pieces
  • 2/3 cup coconut millk
  • salt, to taste
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cumin powder
  • 1/4 tsp ground coriander
  • 1 1/2 cups water


  • If you are using frozen butternut squash, heat it up in a bowl in the microwave with 2 tbsp water 5 minutes.
  • Add all of the oil, garlic, peppercorns and curry leaves to the pan.
  • Turn on the stove to low-med heat.
  • Once the oil is hot, lower heat to low, add the onions and stir.
  • Stir a couple times every few minutes until the onions are a bit softer.
  • Add the butternut squash and stir.
  • Cover.
  • After 5 minutes, uncover and stir.
  • Transfer the mixture to the Vitamix.
  • Add the water and the coconut milk to the blender.
  • Add the spices except the garam masala.
  • Blend until everything is completely mixed into a smooth soup. I start with Variable and work up to 4 then switch to High 1.
  • Transfer the soup back to a pot on low heat.
  • Add the garam masala and salt to taste. Add more pepper if desired for an extra kick
  • Bring to a boil and lower heat.
  • Once boiling has stopped, lower heat and and cover for 20 minutes.
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