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Vegan Curried Butternut Squash Soup

This is a recipe I adapted from The Pretend Baker blog to be vegan.

  • 1 medium buttercup squash, halved and seeded
  • 2 Tbs coconut oil
  • 1 large sweet onion, minced
  • 4 cloves of garlic, minced
  • 1 thumb of ginger, peeled and minced
  • 1 Tbs curry powder
  • ¼ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • 2-3 cups of vegetable broth
  • 1 cup coconut milk
  • 2-3 Tbs brown sugar
  • juice of 1 lime
  • salt and pepper, to taste

Preheat oven to 400F

Place squash halves, cut side down on a baking sheet and roast for 45-60 minutes or until fork tender. Allow to cool until easy to handle.

Meanwhile, coconut oil in a deep pot over medium-high heat.

Add onion, a generous pinch of salt and cook, stirring often until soft, about 5-8 minutes.

Reduce heat to medium.

Add ginger and cook for 2 minutes.

Add garlic, all spices and more salt and pepper.

Cook, stirring constantly until garlic and spices are fragrant, about 1 minute.

Add broth, flesh of the squash (removed from the skin) and bring to a boil.

Remove from heat and blend soup completely in a blender.

Stir in coconut milk, sugar, additional salt, pepper and lime juice.

Taste, adjust seasoning to taste.

Eat warm with extra cream or coconut milk, sprinkles of cinnamon and plenty of bread or rice.

 

 

 

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