Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

This creamy butternut squash soup is a comforting and delicious vegan dish. It’s perfect for a cozy night in or as a starter for a dinner party. The recipe uses simple ingredients that you can find in most grocery stores. The soup is packed with healthy vegetables and flavorful spices, making it a nutritious and satisfying meal. The luscious texture of the soup comes from pureeing cooked butternut squash with creamy coconut milk and vegetable broth. The addition of spices like curry powder, garlic, and ginger gives the soup a unique flavor and aroma that will tantalize your taste buds.


For this recipe, you will need the following ingredients:

  • 1 large butternut squash (around 2 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground black pepper
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1/4 cup chopped fresh parsley, for garnish


First, preheat the oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and drizzle with the olive oil. Roast in the oven for 40-45 minutes, or until the squash is tender and lightly browned. Remove from the oven and let cool.

While the squash is cooling, heat a large pot over medium-high heat and add the chopped onion. Cook for 3-4 minutes, or until the onion is softened. Add the garlic, ginger, curry powder, and black pepper, and cook for another 2 minutes, stirring frequently. Add the vegetable broth and coconut milk to the pot, and bring to a boil. Reduce the heat and simmer for 15 minutes.

When the butternut squash is cool enough to handle, scoop out the flesh and add it to the pot. Simmer for an additional 10 minutes. Use an immersion blender or food processor to blend the soup until it is smooth. Serve the soup hot, garnished with chopped parsley. Enjoy!

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