Description

A foolproof, creamy, and comforting dairy-free soup made with butternut squash, coconut milk, and curry powder. It requires minimal ingredients and skill, making it perfect for beginners.

Ingredients

Scale

1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cubed
2 cans (400ml each) full-fat coconut milk
4 cups (950ml) vegetable broth (low-sodium)
1 medium onion, chopped
2 tablespoons curry powder
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon salt (or to taste)
Black pepper to taste
1 tablespoon oil (coconut or olive) for sautéing
Optional: 1 red bell pepper, chopped
Optional: 1 teaspoon red curry paste
Optional: Chili flakes for serving

Instructions

Prep the squash: Cut off the top, halve it, peel the skin, remove seeds, and chop the flesh into 1-inch cubes.
Sauté aromatics: Heat oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Add garlic and ginger, cooking for 1 more minute.
Add squash and spices: Add cubed squash, curry powder, and a pinch of salt. Stir for 1 minute to toast the spices.
Simmer: Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
Blend: Remove from heat. Add lime juice and maple syrup. Blend until smooth using an immersion blender or countertop blender (in batches if using countertop).
Adjust and serve: Taste and adjust seasoning with salt or pepper. Serve hot with toppings like cilantro, coconut cream, or chili flakes.

Notes

Use full-fat canned coconut milk for the best creamy texture. Toasting the curry powder before adding liquid enhances flavor. If using a countertop blender, blend hot soup in batches and vent the lid to avoid steam burns. The soup thickens in the fridge; thin with broth when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 12
Sodium: 450
Fat: 14
Saturated Fat: 11
Carbohydrates: 35
Fiber: 6
Protein: 5

Keywords: dairy-free, vegan, butternut squash soup, coconut curry, easy soup, healthy dinner, gluten-free, comfort food