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!
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!
🥘 Ingredient notes
- jalapeño minced, with seeds, if you like spice, I recommend using 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 coconut milk, reserve two tablespoons for topping
- gluten-free tamari, or soy sauce, or Coconut Aminos for a soy-free alternative
Prep all your ingredients and measure them; have them ready to go.
- If you are making the stock from a bouillon, heat it in a large stockpot. When the bouillon has dissolved, transfer the broth to a glass container and set it aside for later. Rinse the stockpot.
- Heat the large stockpot on medium heat for 3 minutes. Put in the coconut oil, swirling it along the bottom of the pot. Add the onion and saute, occasionally stir for several minutes until it starts to change color to a light golden brown, then add the salt, garlic, jalapeño, ginger, turmeric, and curry powder, stirring for thirty seconds.
- Add a small amount of broth if you notice caramelization or browning in the pan, and stir.
- Reduce the heat to low medium, and add the butternut squash, yellow potatoes, yellow split peas, coconut sugar, and pepper. Stir until mixed.
- Add the broth and bring to a gentle boil on medium heat with the cover on. Stir occasionally.
- Once the soup is boiling, reduce heat to medium-low until the yellow split peas are tender. This takes about 30 to 40 minutes.
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 five minutes before serving. Once it's mixed in, take the soup off the heat and add the tamari. 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.
🥣 How to serve this Butternut Squash Curry Soup
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 to make this Vegan Butternut Squash Curry Soup
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.
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.
More Soups and Stews
Take a look at this cozy Pumpkin Veggie Stew!
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.
Butternut Squash Curry Soup
- 1 tablespoon coconut oil
- 1 onion chopped
- 1 tablespoon sea salt adjust to taste
- 3 large cloves garlic minced
- 1 jalapeño minced, with seeds if you like it spicy
- 2 tablespoons fresh ginger peeled and chopped
- 1 teaspoon fresh turmeric diced, or ½ teaspoon dried turmeric
- 1 ½ tablespoons curry powder
- 1 medium butternut squash about 1 ¾ lb. total, peeled, seeded, and cut into ½-in. pieces
- 1 pound yellow potato chopped into ½ pieces, keep the skins on
- 1 ½ cup yellow split peas or chana dal, sorted and rinsed
- 1 tablespoon coconut sugar
- ½ teaspoon freshly ground black pepper
- 6 to 7 cups vegetable broth
- 1 15-oz can coconut milk reserve 2 tablespoons for topping
- 1 tablespoon gluten-free tamari or soy sauce or Coconut Aminos
- ¼ cup fresh cilantro leaves for garnish
- Heat a large heavy-bottomed stainless steel pot on medium heat for 3 minutes. Add 1 tablespoon coconut oil. Saute the onion for 5 to 7 minutes, until it starts browning.
- Add the salt, garlic, jalapeño, ginger, turmeric, and curry powder, stirring for 30 seconds. Reduce heat to low. Add the butternut squash, yellow potatoes, yellow split peas, coconut sugar, salt, and pepper. Keep stirring until mixed. Add a splash of water if browning occurs.
- Stir in 6 to 7 cups vegetable broth and bring to a gentle boil on medium heat. Cook, on low-medium heat until the yellow split peas are tender 30 to 40 minutes. Stir occasionally to ensure that nothing is sticking to the bottom of the pot.
- Stir in the coconut milk 3 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.
Inspired by Nisha Vora's Thai Butternut Squash Chickpea Curry.