This hearty and nourishing butternut squash curry soup is the perfect way to keep and stay warm during autumn and winter. Made with curry, coconut milk, and yellow split peas, this vegan soup is packed with spicy flavor!
When the cold weather finally rolls around in Tucson, I’m always in the mood for soup. Butternut squash, which is naturally sweet, is my favorite kind of squash. It’s the perfect base for this delicious and satisfying butternut squash curry soup with coconut milk and yellow split peas.
I love curries of all kinds, as well as soups. My favorite curry at the moment is Nisha’s Thai Butternut Squash Chickpea Curry, which inspired me to create this seasonal soup recipe. Considering my love for curried dishes, I had to pair butternut squash with curry in a soup. I decided to include yellow split peas since I am trying to use the items in my pantry. They are delicious, in addition to being a good source of plant protein. The flavor of the yellow split peas complements the butternut squash and aromatics in this recipe.
How to make the butternut squash curry soup
To make this naturally vegan soup, you will heat coconut oil in a large pot. Then you will add onion and eventually garlic, jalapeño, ginger, turmeric, and curry powder.
If you are making the stock from a bouillon, you will need a separate pot to heat it. Add it to the large stockpot when indicated. Otherwise, you can use homemade stock or store-bought vegetable broth.
After the aromatics have been combined, you will add the butternut squash and yellow split peas into your sizeable heavy-bottomed stockpot. You don’t need to roast the butternut squash first. Also, add the coconut sugar, sea salt, pepper, and vegetable broth. Mix everything well and cook for approximately 30 minutes. Stir occasionally to ensure nothing sticks to the bottom. Taste to ensure the yellow split peas are cooked, as well as for seasoning.
Blend the soup
Before blending the soup, stir in the coconut milk. For safety, take the soup off the heat. Using an immersion blender, combine half of the soup or until you get the consistency to your liking An alternative is to use a blender or food processor. Be sure to use caution with the hot soup. If you like your soup chunky, you do not need to blend it.
Serving the soup
To serve the soup, top each bowl with a spoonful of the reserved coconut milk and chopped cilantro. Top with freshly ground black pepper for additional flavor and texture.
You can have this soup as a main course like I do. Or serve it as an appetizer. For the main course, you may serve it with salad, and/or put rice in the soup as you are serving it. This soup goes well with many varieties of rice, such as wild rice, red rice, or whatever rice you may have on hand.
What to do with leftover soup
Any leftover soup may be frozen for up to a month. You may keep it in the fridge for up to 5 days. Add additional broth or water when reheating the soup to thin it out, since leftover soup will be quite thick.
For more seasonal recipes, look here for more main dish ideas.
I hope you give this soul-satisfying soup a try!
If you make this vegan butternut squash curry soup, let me know. I would love it if you would leave me a comment and rate this recipe. Be sure to follow along on Facebook, Pinterest, and Instagram. I’d love to see you there!
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Butternut Squash Curry Soup
Ingredients
- 1 tablespoon coconut oil
- 1 onion chopped
- 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 1/2 teaspoon dried turmeric
- 1 1/2 tablespoons curry powder
- 1 medium butternut squash about 1 3/4 lb. total, peeled, seeded, and cut into 1/2-in. pieces
- 1 pound yellow potato chopped into 1/2 pieces, keep the skins on
- 1 1/2 cup yellow split peas sorted and rinsed
- 1 tablespoon coconut sugar
- 1 tablespoon sea salt
- 1/2 teaspoon pepper
- 6 to 7 cups vegetable broth
- 1 15-oz can coconut milk reserve 2 tablespoons for topping
- 1/4 cup fresh cilantro leaves for garnish
Instructions
- 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 garlic, jalapeño, ginger, turmeric, and curry powder, stirring for 30 seconds until aromatic. Add the butternut squash, yellow potatoes, yellow split peas, coconut sugar, salt, and pepper. Keep stirring until mixed.
- Stir in 6 to 7 cups vegetable broth and bring to a gentle boil, and 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. Taste for seasoning and adjust seasoning 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.
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