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.
Servings: 12
Calories: 156kcal
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 tablespoon curry powder - I used madras curry powder
- 1 teaspoon ginger powder
- 1 teaspoon dried thyme
- 1 vegetable bouillon cube
- 16 oz can chickpeas - drained and rinsed. save the water as an egg replacer in baked goods
- ½ teaspoon 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
Calories: 156kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Sodium: 332mg | Potassium: 520mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7260IU | Vitamin C: 31mg | Calcium: 82mg | Iron: 3mg