Go Back

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

Equipment

  • Vitamix or similar blender
  • Stovetop cooking pan

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword butternut squash reicpes indian style, curried butternut squash, curried butternut squash soup, frozen butternut squash ideas easy, frozen butternut squash recipe, frozen butternut squash soup recipe, veg butternut squash, vegan butternut, vegan butternut squash, vegan butternut squash soup, vegan thanksgiving recipe