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Vegan Butternut Squash Curry Soup

Emily Miller
Warm up with a big bowl of delicious, hearty Vegan Butternut Squash Curry Soup. This vegan curry made with potatoes and butternut squash is creamy, slightly chunky, and packed with flavor!
5 from 109 votes
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Prep Time 50 mins
Cook Time 50 mins
Course Main Course, Side Dish
Cuisine American
Servings 8 people
Calories 291 kcal

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 ½ teaspoon dried turmeric
  • 1 tablespoon yellow curry powder
  • ½ tablespoon ground turmeric or curry powder
  • ½ tablespoon garam masala
  • 1 medium butternut squash approximately 1 ¾ lb. total, peeled, seeded, and cut into ½-inch pieces
  • 1 pound baby yellow potatoes chopped into ½ pieces, keep the skins on, or Yukon Gold potatoes
  • 1 tablespoon coconut sugar
  • 6 to 7 cups vegetable broth
  • 1 ½ cup yellow split peas or chana dal, sorted, soaked, and rinsed
  • 1 15-oz can coconut milk reserve 2 tablespoons for topping, if desired
  • 2 tablespoons lite tamari or soy sauce or Coconut Aminos
  • 1 tablespoon fresh lime juice half a lime
  • 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 chopped turmeric to the saucepan. Saute, occasionally stirring for up to 8 minutes, until the onion starts browning. Stir in the curry powder, garam masala, and ground turmeric for one minute.
  • Add the butternut squash, yellow potatoes, and coconut sugar, and remaining salt as desired. Keep stirring until mixed.
  • Stir in 6 to 7 cups vegetable broth and yellow split peas 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. Halfway through, stir in coconut milk and tamari.
  • Once the yellow split peas are tender, take the soup off the heat. Stir in lime juice. Blend 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. Add more vegetable stock or water if the soup is too thick. 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
Keyword butternut squash, curry, Gluten-free, refined sugar free, vegan, winter
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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.