Are you looking for a comforting and delicious soup recipe this winter? Something that is full of flavor, creamy, and nothing short of cozy? Then look no further than this fantastic vegan Butternut Squash Curry Soup!
This hearty and simple soup has the most mouthwatering flavors with just a few ingredients - cubed butternut squash and yellow potatoes, yellow split peas, coconut milk, curry powder, garlic, ginger, turmeric, and vegetable broth.
It's soup season! Who else loves warming soups?
Why you'll love this recipe
This healthy butternut squash soup is a simple and filling meal, and if you make a big batch ahead of time for meal prep, you will have the perfect weeknight dinner.
The creamy coconut milk and fragrant spices make this soup creamy and delicious, while the butternut squash provides multiple health benefits and its slightly sweet and nutty taste with a hint of curry.
So make dinner something special tonight - a bowl of curried Butternut Squash Soup awaits! This easy vegan curry soup recipe is also a great main course for entertaining.
About yellow split peas
Yellow split peas add texture and flavor to this creamy soup, complementing the vegetables while adding thickness, creaminess, and an extra protein boost.
Chana dal (split chickpeas) is a fantastic substitute for yellow split peas.
Here are the simple and fresh ingredients you'll need to make the best butternut squash soup with a creamy texture:
- Butternut squash - cut the ends off, peel, seed, and cut into small pieces (½-inch). If you have large chunks, they will take longer to cook. Buy precubed butternut squash for a time saver. To prepare the butternut squash yourself, here are some great tips on how to cut and peel butternut squash.
- Yellow potato - I chopped baby yellow potatoes into ½-inch pieces with the skin left on. There is no need to peel the potatoes.
- Yellow split peas - sort and rinse, then soak them while you chop the vegetables.
- Chopped Onion - I used yellow onion; you can use red onion or white onion.
- 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.
- Spices - ground turmeric, curry powder, and garam masala are easily found at the grocery store and provide depth of flavor. You can use Madras curry powder as well. Use any hot curry powder you like for extra flavor.
- Full Fat Coconut Milk - reserve two tablespoons for topping the soup with a swirl. I like the coconut milk from Thai Kitchen.
- Lite tamari - has 50% less sodium. I add it for umami.
- Fresh cilantro - for garnish.
Here are some substitutions you can try:
- Butternut squash - try any winter squash, such as acorn, buttercup, Hubbard, or sugar pumpkin. Or add roasted butternut squash.
- Full-fat coconut milk - you can use light coconut milk or cashew cream (a vegan alternative to heavy cream) as a substitute for coconut milk.
- Coconut oil - use olive 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.
- Lime juice - use lemon juice instead.
- 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.
Here are some simple variations you can try:
- Spicy - add an extra jalapeño with seeds, chili powder, cayenne pepper, or Thai curry paste for Thai flavors, 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.
- Vegetables - add green beans, green peas, carrots, broccoli florets, or red bell pepper.
- Apples - add Granny Smith apples to make a butternut squash apple soup.
- Greens - stir in fresh kale or baby spinach at the end.
- Extra protein - stir in white beans or chickpeas.
- Additional flavor - add cumin seeds or ground cinnamon when adding spices.
- More creamy - stir in cashew cream or additional coconut milk for extra creaminess.
- Garnish - top with pumpkin seeds or red pepper flakes.
If you'd like extra sweetness, add more coconut sugar or maple syrup, balsamic vinegar, or brown sugar before serving.
How to make this butternut squash curry 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.
Step 1: Heat the large stockpot or Dutch oven on medium heat for 3 minutes.
Step 2: Add the coconut oil, chopped onions, a portion of the salt, garlic, jalapeño, and ginger. Saute, occasionally stirring, until the onion is translucent and golden. Reduce the heat to low-medium if needed to avoid burning the vegetables.
Step 3: Add the curry powder, garam masala, and ground turmeric and stir for 1 minute.
Step 4: Add the butternut squash, yellow potatoes, remaining salt, and coconut sugar. Stir until mixed.
Step 5: Add the vegetable broth and yellow split peas and bring to a boil with the cover on medium heat, stirring occasionally. Once the soup is boiling, reduce heat to medium-low and cook until the yellow split peas are fork-tender, 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 tamari.
If using yellow split peas, it can take up to 40 minutes; if using split chickpeas (chana dal), it will take thirty minutes.
Step 6: Take the soup off the heat. Let the soup cool for at least five minutes. Stir in the fresh lime juice.
Step 7: Blend the soup using an immersion blender (my 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!
How to serve
- Top the soup with a swirl of coconut milk, a few cilantro leaves, and freshly ground black pepper. 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.
- Stir the curry butternut squash soup occasionally to ensure nothing sticks to the bottom.
- If the soup is too thick, add more vegetable stock or water and taste for seasoning.
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 broth or water when reheating the soup to thin it out since the leftover soup will be thick.
- How long does the soup last after being frozen and thawed? Cooked soup thawed in the fridge can be kept for 3 to 4 days before cooking; soup thawed in the microwave or cold water should be eaten immediately.
Butternut Squash Curry Soup (with potatoes)
- 2 tablespoons coconut oil
- 1 large yellow onion chopped, 300 g
- 1 tablespoon pink salt divided, adjust to taste
- 3 large cloves garlic minced
- 1 jalapeño minced, with seeds if you like heat
- 2 tablespoons fresh ginger peeled and chopped
- 1 tablespoon yellow curry powder
- ½ tablespoon garam masala
- ½ tablespoon ground turmeric or additional curry powder
- 1 medium butternut squash approximately 1 ¾ lb. total, peeled, seeded, and cut into ½-inch pieces
- 1 pound baby yellow potatoes chopped into ½ pieces, keep the skins on, or Yukon Gold potatoes
- 1 tablespoon coconut sugar
- 6 to 7 cups vegetable broth
- 1 ½ cups yellow split peas or chana dal, sorted, soaked, and rinsed
- 1 15-oz can coconut milk reserve 2 tablespoons for topping, if desired
- 2 tablespoons tamari or soy sauce or Coconut Aminos
- 1 tablespoon fresh lime juice approximately half a lime
- ¼ cup fresh cilantro leaves for garnish
- ½ teaspoon freshly ground black pepper for garnish
- Heat a large heavy-bottomed stainless steel pot on medium heat for 3 minutes. Add 1 tablespoon coconut oil and heat until shimmering.2 tablespoons coconut oil
- Add the yellow onion, 1 teaspoon salt, garlic, jalapeño, and ginger to the large pot. Saute, occasionally stirring for up to 8 minutes, until the onion turns translucent and golden. Stir in the curry powder, garam masala, and ground turmeric for one minute.1 large yellow onion, 1 tablespoon pink salt, 3 large cloves garlic, 1 jalapeño, 2 tablespoons fresh ginger, 1 tablespoon yellow curry powder, ½ tablespoon ground turmeric, ½ tablespoon garam masala
- Add the butternut squash, yellow potatoes, and coconut sugar, and remaining salt as desired. Keep stirring until mixed.1 medium butternut squash, 1 pound baby yellow potatoes, 1 tablespoon coconut sugar
- Stir in 6 to 7 cups vegetable broth and yellow split peas and bring to a gentle boil on medium heat with the cover on. Reduce heat to a simmer on low to low-medium until the yellow split peas are tender, about 30 to 40 minutes, with the lid partially ajar. Stir occasionally to ensure nothing sticks to the pot's bottom. Halfway through, stir in coconut milk and tamari.6 to 7 cups vegetable broth, 1 ½ cups yellow split peas, 1 15-oz can coconut milk, 2 tablespoons tamari
- Once the yellow split peas are tender, take the soup off the heat. Stir in lime juice. Blend half the soup using an immersion blender, food processor or a high-speed blender. Do this carefully after letting the soup cool for 5 minutes first, and blend in batches. If you like very chunky soup, you do not need to blend it. Add more vegetable stock or water if the soup is too thick. Taste for seasoning and adjust to your taste.1 tablespoon fresh lime juice
- Ladle the soup into bowls and top with a spoonful of the reserved coconut milk, garnishing with cilantro and freshly ground black pepper.¼ cup fresh cilantro leaves, ½ teaspoon freshly ground black pepper
- If you use a high-speed blender or food processor, work in batches.
- Leftover soup can be refrigerated for up to 3 to 4 days. It can be frozen for up to 4 to 6 months.
- The soup can be frozen in a glass container with extra room at the top to allow for expansion. Thaw it in the fridge overnight the day before you plan to reheat it.
- This recipe is inspired by Nisha Vora's Thai Butternut Squash Chickpea Curry.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.