Curried Butternut Squash Soup

If you're looking for a cozy and delicious soup to warm up your winter day, look no further than this Curried Butternut Squash Curry Soup! This simple yet flavorful recipe will tantalize your taste buds with the unique combination of sweet butternut squash, savory curry spices, and velvety coconut milk.

This hearty stew is perfect for any meal – whether enjoyed as an appetizer before dinner or served on its own. These ingredients come together in a perfectly balanced spicy sweetness that is truly one-of-a-kind.

When it's soup season, there's nothing like a big bowl of soup to warm you up on a cold winter day. This vegan butternut squash curry soup is perfect for when you want something hearty and satisfying.

Enjoy experimenting by adding other vegetables like carrots or potatoes for extra heftiness and heartiness; whatever you choose, it's sure to please!

The creamy coconut milk and fragrant spices make this soup creamy and delicious, while the butternut squash provides multiple health benefits along with its slightly sweet and nutty taste!

This soup is a simple and healthy meal to nourish you, and if you make it ahead of time for meal prep, you will have the perfect weeknight dinner. This easy vegan curry soup recipe is great for entertaining as well.

For more cozy winter meals, try my Vegan Pumpkin Chili, Vegan Black-Eyed Pea Stew, Vegan Sweet Potato and Bean Stew, and Pumpkin Veggie Stew.

Jump to:

• About yellow split peas
• Is butternut squash good for you?
• Ingredients
• How to make this curried butternut squash soup
• Equipment
• How to serve
• Substitutions
• Variations
• Expert Tips
• Storage
• Can this soup be frozen?
• Related Recipes
• Recipe

About yellow split peas

Yellow split peas add texture and flavor to this creamy soup, which complements the vegetables while also adding thickness and creaminess as well as an extra protein boost - something we could always use more of these days!

Chana dal (split chickpeas) is a fantastic substitute for yellow split peas.

Is butternut squash good for you?

Butternut squash has many health benefits; it's anti-inflammatory and is good for the eyes, heart, and immune system.

It's a great source of Vitamin A, Vitamin C, beta-carotene, lutein, and fiber, plus iron, magnesium, and phosphorus.

Ingredients

It's simple to make this soup once you have the ingredients lined up and ready. Here are the ingredients you'll need to make this flavorful curried soup:

• Jalapeño - minced, with seeds, if you like and tolerate heat - I do! I recommend using disposable gloves.
• Vegetable broth - I like to use Better Than Bouillon, a combination of two flavors - roasted garlic and seasoned vegetable bases.
• Fresh ginger - peeled and chopped.
• Fresh turmeric - peeled and diced. I recommend using gloves for fresh turmeric.
• Butternut squash - cut the ends off, peel, seed, and cut into ½-inch pieces
• Yellow potato - chopped into ½-inch pieces
• Full Fat Coconut Milk - reserve two tablespoons for topping, if you like.
• Lite tamari - has 50% less sodium. I add it for umami.
• Yellow split peas - sort and rinse, then soak them while you chop the vegetables.
• Yellow curry powder and garam masala are easily found at the grocery store. You can use madras curry powder as well.

How to make this curried butternut squash soup

Prep all your ingredients and measure them; have them ready to go.

Sort the yellow split peas, rinse them, and soak them while you prep the rest of the ingredients. This way, they will take less time to cook.

If you miss this soaking step, it's okay; realize it may take 40 minutes instead of 30 minutes for the soup to cook.

• Heat the large stockpot or Dutch oven on medium heat for 3 minutes. Add the coconut oil, onion, a portion of the salt, garlic, jalapeño, ginger, and turmeric. Saute, occasionally stirring, for several minutes. You will likely see browning at the edges of the pan. Reduce the heat to low-medium if needed to avoid burning the vegetables.

• Add the curry powder, garam masala, and ground turmeric and stir for 1 minute.

• Add the butternut squash, yellow potatoes, remaining salt, and coconut sugar. Stir until mixed.

• Add the vegetable broth and yellow split peas to a gentle boil on medium heat with the cover on. Stir occasionally while it is heating.

• Once the soup is boiling, reduce heat to medium-low until the yellow split peas are fork-tender. You want it to be simmering, not at a strong boil. Cook for about 30 to 40 minutes. Taste occasionally and add more sea salt and seasoning as desired. Halfway through the cooking time, stir in the full-fat coconut milk and lite tamari.

If using yellow split peas, it can take up to 40 minutes; if using split chickpeas (chana dal), it will take thirty minutes. Stir occasionally to ensure that nothing is sticking to the bottom of the pot.

• Take the soup off the heat. Let the soup cool for at least five minutes. Stir in the fresh lime juice.

• Blend the soup using an immersion blender (my personal preference), a food processor, or a high-speed blender. If you like very chunky soup, you can skip this step. Use caution when blending any hot liquid!

Equipment

• I recommend cooking this delicious curry soup in a large pot, such as a Dutch oven or a stainless steel stockpot.

• An immersion blender is very useful. Otherwise, you can use a blender with caution.

How to serve

• Top the soup with a swirled spoonful of the reserved full-fat coconut milk, a few cilantro leaves, and freshly ground black pepper. Remember to add tamari or Coconut Aminos at the end of cooking! Finish with a squeeze of lime juice.

• I love serving this vegan butternut squash curry soup with homemade vegan naan or bread, such as an overnight artisan-style loaf, or vegan cornbread.

• Serve with basmati rice, wild rice, red rice, or whatever cooked rice you may have. Stir it in after the soup has been pureed, and reheat briefly on the stovetop.

Substitutions

• Butternut squash - try any winter squash, such as acorn squash, buttercup squash, Hubbard squash, or sugar pumpkin. Or add roasted butternut squash.
• Full-fat coconut milk - you can use cashew cream (a vegan alternative to heavy cream) as a substitute for coconut milk.
• Coconut oil - use olive oil, grapeseed oil, or avocado oil instead.
• Yellow potatoes - try sweet potatoes instead, or a mix of red and yellow potatoes.
• Yellow split peas - or chana dal, which are split chickpeas.
• Cilantro - top the soup with other fresh herbs such as fresh parsley or basil.
• Lite tamari - Use soy sauce or Coconut Aminos for a soy-free alternative.
• Vegetable broth - you can use a vegan "un-chicken stock" such as this Better Than Bouillon - be sure to check that the one you buy is vegan-friendly by reading the label. This is a vegan alternative to chicken broth.

Variations

• Spicy - Add an extra jalapeño with seeds, and chili powder, or Thai red curry paste and adjust the spice levels of the ingredients; feel free to add ½ teaspoon crushed red pepper chili flakes to taste. Or add roasted Hatch chile!
• Add vegetables such as green beans, green peas, carrots, broccoli florets, or bell peppers.
• Stir in fresh kale at the end, or baby spinach.
• Stir in white beans or chickpeas.
• Add cumin seeds in step 2.
• Add a squeeze of lime juice or lemon juice before serving.
• Stir in cashew cream for extra creaminess.
• Top with pumpkin seeds or red pepper flakes.

For a touch of sweetness, add a bit of maple syrup, and balsamic vinegar, or stir in brown sugar before serving.

Expert Tips

• Stir occasionally to ensure nothing sticks to the bottom.
• To save time, you can purchase pre-cut butternut squash. To prepare the butternut squash yourself, here are some great tips on how to cut and peel butternut squash.
• If the soup is too thick, add more vegetable stock or water—taste for seasoning.

Storage

Refrigerate the soup within two hours of cooking. Let it cool on the counter first. Properly stored, the soup will last for 3 to 4 days in the refrigerator.

Can this soup be frozen?

• To further extend the shelf life of this soup, freeze it in an airtight container or silicone freezing trays. Freeze for up to 6 months.

• Add additional broth or water when reheating the soup to thin it out since the leftover soup will be quite thick.

• How long does the soup last after being frozen and thawed? Cooked soup that has been thawed in the fridge can be kept for 3 to 4 days before cooking; soup that was thawed in the microwave or cold water should be eaten immediately.

Related Recipes

If you make this Vegan Butternut Squash Curry Soup, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me. Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

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