Vegan, roasted coconut curried butternut squash soup with apples.
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5 from 2 votes

Coconut Curried Butternut Squash Soup

Butternut squash, apples, curry, and coconut milk are an unbeatable combination. But don't be tempted to skip the tablespoon of brown sugar at the end. It makes a difference to how the flavors come together.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, Indian
Keyword: butternut squash soup
Servings: 4 people
Calories: 342kcal
Author: The Wimpy Vegetarian

Ingredients

  • 2 pounds cubed butternut squash about 2 lbs 3 oz if starting with a whole squash
  • 3 tablespoons olive oil divided
  • 3/4 teaspoon kosher salt divided
  • 1/8 teaspoon ground black pepper
  • 1 cup chopped yellow onion
  • 4 cloves garlic finely chopped or 1 tablespoon garlic paste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne
  • 4 cups vegetable broth or water
  • 1/2 cup applesauce
  • 1/2 cup coconut milk
  • 1 tablespoon brown sugar

Possible Toppings

  • Roasted chickpeas, see below recipe
  • Chopped Cilantro
  • Roasted pumpkin seeds
  • Dried red pepper flakes

Roasted Chickpeas

  • 1 cup cooked chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika, I like Hungarian
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon ground black pepper

Instructions

Soup

  • Preheat the oven to 425˚F. Toss the squash cubes in 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and black pepper, and spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized on the edges.
  • Heat the remaining 2 tablespoons olive oil in a heavy bottomed pot, suitable for cooking the soup. Add the onions and sauté for a few minutes, or until slightly softened. Add the garlic, and cook another few minutes. Add the spices and remaining salt, and sauté for 2 minutes, or until very aromatic.
  • Add the roasted squash, vegetable broth, and apple sauce, and bring to a simmer. Simmer for 3 - 4 minutes, and puree in a blender or food processor. I use a powerful blender, and can do it all in one go. Return the pureed soup to the pot, and stir in the coconut milk, and brown sugar if needed. 
  • Add any preferred toppings just before serving.

Roasted Chickpeas

  • Preheat the oven to 400˚F. Make sure chickpeas are completely dry, and place in a medium bowl.
  • Add the olive oil and spices. Toss to completely coat the chickpeas.
  • Spread on a baking sheet, and roast for 20 minutes. Stir and roast for an additional 10 minutes, or until lightly crisped.

Notes

The calories were calculated using the VeryWell Fit nutrition calculator.

Nutrition

Calories: 342kcal