I wanted to make a recipe for all my lovely vegans! This soup is fall themed with a little edge to it. This creamy fragrant soup features roasted butternut squash and carrots, combined with coconut milk and spices, all topped off with lime and cilantro. Served with some buttered sourdough, this meal is the perfect comfort for chilly days.
Info and tips
This meal is super easy to throw together. You just need a little bit of time to let the veggies roast in the oven. After that it’s just the process of blending and combining everything in a pot!
The blender I use is Nutri Ninja BL642 and it works really well! I added some veggie stock while I blended because it was pretty thick. You can also run it through a fine mesh strainer to make a smoother soup!
I also found that this soup does need a decent amount of salt to bring out all the flavours of the roasted veggies. I didn’t include a measurement because everyone’s taste is different, so season until it reaches your liking!
I also like to make swirls of cream on top of my soups to make them look pretty. I did this by simply reserving some of the canned coconut milk and then adding it on top of the soup. I usually will run a toothpick through it to get the swirl look.
Ingredients
- olive/coconut oil
- 1 butternut squash
- 2 carrots
- 1 onion
- 1 garlic bulb
- 1 inch piece of ginger
- 1/4 cup tomato paste
- 2 cups veggie broth
- 2 cups canned coconut milk
- tsp curry powder
- tsp garlic powder
- tsp onion powder
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 1/4 tsp cayanne
- 1/2 tbsp sugar
- salt to taste
- pepper to taste
- red pepper flakes (topping)
- coconut cream (topping)
- lime wedge (topping)
- cilantro (topping)
Instructions
- Preheat oven to 425 degrees fahrenheit.
- Cut the butternut squash, carrots, and onion into large chunks and add to a sheet pan. Add the garlic bulb and ginger to the pan (leave the skin on the ginger and slice the top off of the garlic bulb to expose the cloves) Add generous amounts of your prefered oil to the pan, making sure each piece is coated. Season with salt and pepper.
- Add to the oven and bake for 40-45 minutes until veggies are soft. Remove and allow to cool before adding to a blender. Blend slowly, adding veggie stock if needed to thin it out.
- Transfer the blended veggies to a large pot on medium heat. Add the tomato paste, veggie stock and coconut milk. Mix well.
- Add all listed seasonings. Tweak or add any other desired seasonings here, make sure to taste test!
- Once soup reaches a simmer, turn off heat and serve with a swirl of coconut cream, lime juice, cilantro, and red pepper flakes. Enjoy!
See below for a video tutorial!
This creamy fragrant soup features roasted butternut squash and carrots, combined with coconut milk and spices, all topped off with lime and cilantro. Preheat oven to 425 degrees fahrenheit. Cut the butternut squash, carrots, and onion into large chunks and add to a sheet pan. Add the garlic bulb and ginger to the pan (leave the skin on the ginger and slice the top off of the garlic bulb to expose the cloves) Add generous amounts of your prefered oil to the pan, making sure each piece is coated. Season with salt and pepper. Add to the oven and bake for 40-45 minutes until veggies are soft. Remove and allow to cool before adding to a blender. Blend slowly, adding veggie stock if needed to thin it out. Transfer the blended veggies to a large pot on medium heat. Add the tomato paste, veggie stock and coconut milk. Mix well. Add all listed seasonings. Tweak or add any other desired seasonings here, make sure to taste test! Once soup reaches a simmer, turn off heat and serve with a swirl of coconut cream, lime juice, cilantro, and red pepper flakes. Enjoy! You can also strain the soup through a fine mesh strainer for a smoother soup.Vegan Curry Butternut Squash Soup
(1 votes, average: 5.00 out of 5)
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