Are you looking for a delicious and hearty vegan soup that will warm you up on a chilly day? If so, then you'll love this vegan butternut squash curry soup! It's packed with flavor, and it's sure to satisfy your hunger. So why not give it a try today? You won't regret it!
I love Indian food, and since it's butternut squash season, I had to pair butternut squash with curry in a soup for the ultimate comfort food.
In addition, I have added yellow split peas since they are my go-to ingredient when I am trying out new fall recipes or just using up what's in my pantry. Plus, they're delicious and easy on the wallet!
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 curry recipe is great for entertaining as well.
About yellow split peas
Yellow split peas add both texture and flavor to this butternut squash 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, which means this hearty butternut squash curry soup can be enjoyed all year long. This nourishing dish is not just for cold months!
Here are the ingredients you'll need to make this flavorful curried soup:
- Jalapeño - minced, with seeds, if you like and tolerate heat. I recommend using disposable gloves.
- Fresh ginger, peeled and chopped
- Fresh turmeric diced, or dried turmeric powder. I recommend using gloves for fresh turmeric.
- Butternut squash - cut the ends off, peeled, seeded, and cut into ½-inch pieces
- Yellow potato, chopped into ½-inch pieces
- Can of full-fat coconut milk, reserve two tablespoons for topping
- Gluten-free tamari for umami, or soy sauce, or Coconut Aminos for a soy-free alternative.
- Yellow split peas - sort and rinse, then soak them.
- Yellow curry powder and garam masala, which are easily found at the grocery store.
How to make this vegan butternut squash curry
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 not take quite as long to cook.
If you miss this soaking step, it's okay, just 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. Put in the coconut oil, swirling it along the bottom of the pot. Add the onion, one teaspoon of salt, garlic, jalapeño, ginger, and turmeric. Saute, occasionally stirring for up to 8 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 and garam masala (if using) and constantly stir for 1 minute.
- Add the butternut squash, yellow potatoes, yellow split peas, and coconut sugar. Stir until mixed.
- Add all of the vegetable broth and bring 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 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.
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.
- Stir in the coconut milk several minutes before serving. Once it's mixed in, take the soup off the heat and add the tamari or Coconut Aminos. Let the soup cool for at least five minutes.
- Blend the soup using an immersion blender (my personal preference), 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!
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!
- I love serving this vegan butternut squash curry soup with homemade vegan naan or homemade bread, such as an overnight artisan-style loaf.
- Serve with basmati rice, wild rice, red rice, or whatever cooked rice you may have on hand. Stir it in after the soup has been pureed, and reheat briefly on the stovetop.
Butternut squash - try acorn squash, buttercup squash, Hubbard squash, or sugar pumpkin.
Yellow potatoes - try sweet potatoes instead.
Yellow split peas - or chana dal, which are split chickpeas.
Cilantro - try other fresh herbs such as fresh parsley or basil.
- Spicy - Add an extra jalapeño with seeds, or add Thai red curry paste and adjust the spice levels of the ingredients; feel free to add ½ teaspoon crushed red pepper flakes to taste.
- Add different vegetables such as green beans, green peas, carrots, broccoli florets, or bell peppers.
- Stir in fresh kale at the end, or spinach.
- Add cumin seeds in step 2.
- Add a squeeze of lime juice or lime juice before serving.
Stir occasionally to ensure nothing sticks to the bottom.
To save time, you can purchase pre-cut butternut squash. If you prefer 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 for your liking, add more vegetable stock or water—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 heavy-duty freezer bags after it has cooled, up to 4 to 6 months.
- Add additional broth or water when reheating the soup to thin it out since 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 an additional 3 to 4 days in the refrigerator before cooking; soup that was thawed in the microwave or in cold water should be eaten immediately.
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.
Vegan Butternut Squash Curry Soup
- 1 tablespoon coconut oil
- 1 large yellow onion chopped, 300 g
- 1 tablespoon sea 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 teaspoon fresh turmeric diced, or ½ teaspoon dried turmeric
- 1 ½ tablespoons yellow curry powder
- ½ tablespoon garam masala optional
- 1 medium butternut squash approximately 1 ¾ lb. total, peeled, seeded, and cut into ½-inch pieces
- 1 pound yellow potatoes chopped into ½ pieces, keep the skins on
- 1 ½ cup yellow split peas or chana dal, sorted, soaked, and rinsed
- 1 tablespoon coconut sugar
- 6 to 7 cups vegetable broth low sodium if you prefer
- 1 15-oz can coconut milk reserve 2 tablespoons for topping
- 2 tablespoons gluten-free tamari or soy sauce or Coconut Aminos
- ¼ cup fresh cilantro leaves for garnish
- ½ teaspoon freshly ground black pepper
- Heat a large heavy-bottomed stainless steel pot on medium heat for 3 minutes. Add 1 tablespoon coconut oil and heat until shimmering.
- Add the onion, 1 teaspoon salt, garlic, jalapeño, ginger, and turmeric to the saucepan. Saute, occasionally stirring for up to 8 minutes, until onion starts browning. Stir in the curry powder and garam masala (if using) for one minute.
- Add the butternut squash, yellow potatoes, yellow split peas, coconut sugar, and remaining salt as desired. Keep stirring until mixed.
- Stir in 6 to 7 cups vegetable broth and bring to a gentle boil on medium heat. Cook, and reduce heat to low-medium until the yellow split peas are tender, in 30 to 40 minutes. Stir occasionally to ensure that nothing is sticking to the bottom of the pot.
- Stir in the coconut milk several minutes before serving. At this point, take the soup off the heat. Blend up to 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. If needed, add more vegetable stock or water if the soup is too thick. Stir in the tamari. Taste for seasoning and adjust to your taste.
- Ladle the soup into bowls and top with a spoonful of the reserved coconut milk and cilantro. Top with fresh 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.