How to easily peel a butternut squash
Vegan butternut squash recipe. Creamy, curry vegan butternut squash soup with coconut milk, chickpeas, tomatoes and kale. Instant pot, slow cooker and stovetop directions available. How to easily peel a butternut squash.
I can’t stop eating this creamy vegan butternut squash soup. Seriously, call for HELP!!
This soup is ridiculously easy to make. I provided slow cooker, pressure cooker and stove top directions below.
If you love creamy and comforting vegan soups, this recipe is for you. I personally don’t love puréed butternut soup and prefer to have mine a little chunkier. If you’re the same, you’re gonna love this soup.
HOW TO PEEL AND CUT UP A BUTTERNUT SQUASH:
The biggest pain in the butt is peeling the butternut squash. The easiest way to peel a butternut squash is to quarter it, de-seed it (clean and bake them just like pumpkin seeds) and steam the butternut squash for about 5 minutes.
Rinse the squash with cold water so you don’t burn your hands and then peel it with a regular peeler. The skin just melts right off.
MORE TIPS FOR BUTTERNUT SQUASH SOUP:
If you don’t even want to mess with peeling the squash, just buy a couple bags of frozen, diced butternut squash. Make sure you have enough for 8 cups.
This soup makes a lot, so it’s perfect to make at the beginning of the week as meal prep, or to bring to a pot luck and feed a bunch of people.
This soup freezes well. If you find that this soup is too much, store half of it in the freezer and pop it out on a week you don’t feel like cooking.
I used Madras curry powder for my curry of choice. Choose whichever powder you love best. If you don’t have any curry powder, this soup tastes amazing without it.
This soup doesn’t have a super strong curry flavor, so if you’d like a more pronounced curry flavor, add 2-3 TBL of curry powder instead of 1.
You can roast butternut squash seeds just like pumpkin seeds. Just clean them off, sprinkle wit oil and a little salt and roast at 400 degrees for 10 minutes. Top the soup with roasted squash seeds.
And those are all the tips for my slow cooker creamy curry vegan butternut squash soup.
More vegan soup recipes
- Easy slow cooker red lentil soup
- Best vegan chili (instant pot)
- Instant pot vegan chicken noodle soup
- Best vegan black bean soup
- Instant pot red lentil soup
Enjoy!
Creamy curry vegan butternut squash soup
Ingredients
- 1 large butternut squash or 8 cups cubed Quartered, de-seeded, peeled and cubed. It helps to lightly steam this for 3 minutes and run under cold water to make peeling and cubing easier.
- 1 small onion – diced
- 1 tbsp curry powder – I used madras curry powder
- 1 tsp ginger powder
- 1 tsp dried thyme
- 1 vegetable bouillon cube
- 16 oz can chickpeas – drained and rinsed. save the water as an egg replacer in baked goods
- ½ tsp salt
- 16 oz can of diced tomatoes
- 5 cups water
- 1 cup frozen cauliflower rice optional, I love adding this for a bit more texture
- 1 cup chopped kale
- 16 oz can of coconut milk
Instructions
Pressure cooker instructions
- Quarter and de-seed the butternut squash
- Set in pressure cooker with a steaming basket and 1 cup of water.
- Pressure on high for 1 minute and quick releas
- Run squash under cool water and peel the butternut squash. Slightly cooking the squash makes it a lot easier to peel.
- Cut the squash into large cubes.
- Set pressure cooker to sauté
- Add a couple splashes of water and let it heat up
- Add the diced onions and sauté for 1-2 minutes
- Add a splash of water and add the curry powder, thyme and ginger powder
- Stir well so the spices don’t burn. Sauté for one minute
- Add cubed butternut squash, bouillon cube, chickpeas, salt, 5 cups of water and can of tomatoes.
- Cover and cook on high pressure for 6 minutes
- Let it slow release for 5 minutes.
- Quick release the rest of the pressure out.
- Turn to ‘keep warm’ setting (if your cooker has this option)
- With an immersion blender or potato masher, mash just a little bit of the soup to make the broth thicker. We still want chunks of butternut
- Add the frozen spinach and optional cauliflower rice.
- Let this sit for 2 minutes to warm up the cauliflower and spinach
- Add the canned coconut milk last and stir well.
- Add additional salt and black pepper.
Stove top
- Quarter and de-seed the butternut squash
- Set in a steaming basket on the stove with 1 cup of water.
- Once it starts steaming, steam for 5 minutes
- Run squash under cool water and peel the butternut squash. Slightly cooking the squash makes it a lot easier to peel.
- Cut the squash into large cubes.
- Heat soup pan on medium heat
- Add a couple splashes of water and let it heat up
- Add the diced onions and sauté for 1-2 minutes
- Add a splash of water and add the curry powder, thyme and ginger powder
- Stir well so the spices don’t burn. Sauté for one minute
- Add cubed butternut squash, bouillon cube, chickpeas, salt, 5 cups of water and can of tomatoes.
- Bring to a simmer and cook until squash is soft- about 15 minutes
- With an immersion blender or potato masher, mash just a little bit of the soup to make the broth thicker. We still want chunks of butternut
- Add the frozen spinach and optional cauliflower rice.
- Turn off heat and let this sit for 2 minutes to warm up the cauliflower and spinach
- Add the canned coconut milk last and stir well.
- Add additional salt and black pepper.
Slow cooker
- Quarter and de-seed the butternut squash
- Set in a steaming basket on the stove with 1 cup of water.
- Once it starts steaming, steam for 5 minutes
- Run squash under cool water and peel the butternut squash. Slightly cooking the squash makes it a lot easier to peel.
- Cut the squash into large cubes.
- Put everything except the coconut milk and spinach in the slow cooker.
- Add an extra cup of water (total of 6 cups)
- Cover and cook on low for 4-5 hours
- Just before serving, grab an immersion blender or potato masher and mash just a little bit of the soup to make the broth thicker. We still want chunks of butternut
- Add the frozen spinach and optional cauliflower rice.
- Let this sit for 2 minutes to warm up the cauliflower and spinach
- Add the canned coconut milk last and stir well.
- Add additional salt and black pepper.
Video
Notes
Nutrition
Leave a Reply