Go Back
+ servings

Creamy curry vegan butternut squash soup

Creamy butternut squash soup for people who love chunky soups. Coconut milk and curry powder make this soup perfect soup for a cold day. Stovetop, pressure cooker and slow cooker directions available.
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Keyword: butternut squash, coconut milk, soup
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 12
Calories: 156kcal
Author: Maria

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

This is a big serving of soup great to feed a crowd for a dinner party or potluck.
If you'd like to make this just for yourself, this soup freezes well. Save it for a week that you don't have as much time to cook.

Nutrition

Nutrition Facts
Creamy curry vegan butternut squash soup
Amount per Serving
Calories
156
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
7
g
44
%
Sodium
 
332
mg
14
%
Potassium
 
520
mg
15
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
7260
IU
145
%
Vitamin C
 
31
mg
38
%
Calcium
 
82
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.