Butternut Squash Curry Soup

This hearty and nourishing Butternut Squash Curry Soup is the perfect way to keep and stay warm during autumn and winter. This vegan soup is packed with flavor! It's a meal in itself, but for those who wish to round it out, you can serve it alongside some rice or bread and a salad.

I love curries of all kinds, so naturally, I had to pair butternut squash with curry in a soup. I decided to include yellow split peas since they are my go-to ingredient when I am trying out new recipes or just using up what's in my pantry. Plus, they're delicious and easy on the wallet!

Jump to:

• Why yellow split peas?
• Ingredient notes
• Instructions
• Equipment
• How to serve
• Top tips
• Storage
• Can this soup be frozen?
• Related Recipes
• 📖 Recipe
• 💬 Comments

Why yellow split peas?

Yellow split peas add both texture and flavor, which complement 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!

You might also be interested in trying my Vegan Pumpkin Chili, Vegan Black-Eyed Pea Stew, Vegan Sweet Potato and Bean Stew, and my Pumpkin Veggie Stew.

Ingredient notes

• 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. I recommend using gloves for fresh turmeric.
• Butternut squash - peeled, seeded, and cut into ½-inch pieces
• Yellow potato, chopped into ½-inch pieces
• Yellow split peas or split chickpeas (chana dal)
• Can of full-fat coconut milk, reserve two tablespoons for topping
• Gluten-free tamari, or soy sauce, or Coconut Aminos for a soy-free alternative.
• Yellow split peas (or chana dal) - sort them and rinse them, and soak them.

Instructions

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 about 30 to 40 minutes. Taste occasionnally 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 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!

Equipment

I love to use a large Dutch oven or a stainless steel stock pot. I have this one and love it! I use it whenever I plan on using an immersion blender.

How to serve

Top the soup with a swirled spoonful of the reserved 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 soup with homemade bread, such as an overnight artisan-style loaf.

This soup goes well with many varieties of rice, such as 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.

Top tips

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.

Storage

This soup makes delicious leftovers!

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 covered airtight containers or heavy-duty freezer bags after it has cooled, up to 4 to 6 months.

• 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.

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

Related Recipes

If you make this 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.

📖 Recipe

Inspired by Nisha Vora's Thai Butternut Squash Chickpea Curry.