Description
This cozy, velvety butternut squash soup is a nutritious, dairy-free delight that warms the soul. By combining the natural sweetness of roasted squash with the earthy warmth of curry powder and the creamy richness of full-fat coconut milk, this recipe offers a sophisticated flavor profile in a simple, one-pot format. Naturally vegan and gluten-free, it is the perfect wholesome comfort food for chilly evenings or busy weeknights, offering a vibrant, healthy meal that feels truly indulgent without the heaviness of dairy.
Ingredients
3 lbs butternut squash (peeled, seeded, and cut into 1-inch cubes)
3 cloves garlic (minced)
1 tablespoon curry powder
1 can (13.5 oz) full-fat coconut milk
3 cups chicken broth or bone broth
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/2 teaspoon black ground pepper
Instructions
In a large pot or Dutch oven, combine the cubed butternut squash, minced garlic, curry powder, and broth.
Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the squash is fork-tender.
Stir in the coconut milk, lime juice, salt, and pepper.
Using an immersion blender, process the soup directly in the pot until smooth and velvety.
If using a standard blender, work in batches and be careful with the hot liquid; return the soup to the pot to warm through if necessary.
Serve warm, garnished with fresh herbs or extra coconut milk if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well; portion into individual containers for easy meal prep. To make this fully vegan, ensure you use vegetable broth instead of chicken broth.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg