Vegan Butternut Squash Curry Soup
Warm up with a big bowl of delicious, hearty Vegan Butternut Squash Curry soup. This vegan soup is creamy and packed with flavor, making it the perfect way to fight off the cold weather!
Ingredients
- 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 1/2 teaspoon dried turmeric
- 1 ½ tablespoons yellow curry powder
- ½ tablespoon garam masala optional
- 1 medium butternut squash approximately 1 3/4 lb. total, peeled, seeded, and cut into 1/2-inch pieces
- 1 pound yellow potatoes chopped into 1/2 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 50gProtein: 11gFat: 6gSaturated Fat: 5.19gPolyunsaturated Fat: 0.08gMonounsaturated Fat: 0.12gSodium: 330.4mgPotassium: 328.1mgFiber: 13.28gSugar: 9.2gVitamin C: 28.17mgCalcium: 92.16mgIron: 3.37mg
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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.