Coconut Curry Roasted Butternut Squash Soup

This Coconut Curry Roasted Butternut Squash Soup is cozy and filling.  The roasted butternut squash adds so much delicious flavor and the curry powder makes this soup absolutely addicting!

 I never used to be big on soup, but these days I’m loving it.  If you’ve been a reader for a while, you probably know that I prefer my soup to be creamy and blended and butternut squash is perfect for that.  This Coconut Curry Roasted Butternut Squash is great for lunch or dinner.

This butternut squash soup is pretty easy to make but does take a little bit of time for the butternut squash to roast.  It’s totally worth it though, because roasted butternut squash has so much more flavor than just cooking it in the broth.

Coconut Curry Roasted Butternut Squash Soup Recipe Ingredients

• Butternut Squash – I used a whole butternut squash for this recipe.  Peeling and chopping up a butternut squash can be a little tedious because the skin if pretty thick and once the skin is off, the squash is very slippery.  If you’d rather not do all of that, you can probably find pre-peeled and chopped butternut squash in the refrigerated produce section.
• Garlic and Onion – Onion and garlic make up the flavor bases to most soups and they really do add a lot of flavor to this one.  I like to roast the garlic and onion with the butternut squash so they are both caramelized.  I used a red onion, but any kind of onion will work.
• Vegetable Broth – I like to use a vegetable broth concentrate that I just add in with a few cups of water.  The concentrate is great because it lasts a really long time in the refrigerator.  You could also use homemade broth or store-bought liquid broth.
• Coconut Milk – You want to use one can of unsweetened coconut milk for this recipe, not the coconut milk you may find in the non-dairy milk section in the refrigerator.  A couple small cans of coconut cream would work too.
• Curry Powder – I just use a regular yellow curry powder that I find in the spice aisle.  It has a little bit of heat to it but not much.  Depending on which grocery store you are at, there maybe more than once type of curry powder.  Let me know in the comments if you have any questions about it!
• Garam Masala – Garam masala is an Indian spice blend that contains a few different spices including: cinnamon, cloves, cardamom and coriander.
• Olive Oil – I use olive oil when roasting the butternut squash.  You can use any type of oil you like that you usually use for cooking.
• Salt and Pepper – Salt and black pepper is added to taste.  It will really depend on how much sodium your vegetable broth has, so it is best to wait until the end to add any extra salt.

How To Make Coconut Curry Roasted Butternut Squash Soup

1. Start by pre-heating the oven to 425 degrees F.  Prepare your butternut squash by peeling it, removing seeds and dicing it up into medium sized, uniform pieces.  Add the butternut squash to a large sheet pan with the garlic cloves and onion.  Drizzle with about 1 tablespoon olive oil and season with a big pinch of salt and pepper.  Use your hands to toss everything together and place into the pre-heated oven.
2. Roast butternut squash until fork tender and mostly browned, about 45-50 minutes.  The garlic and onion should take the same amount of time to cook, but if at any time you check on things and they look like they may be starting to burn, just remove them from the tray and let the squash finish roasting.
3. Add the roasted squash, onions and garlic to a blender and then pour the vegetable broth over.  Blend together until soup is creamy, 1-2 minutes.  Set aside until ready to use.
4. Heat a soup pot over medium heat and all the can of coconut milk, curry powder and garam masala.  Mix together and let cook until coconut milk is warmed and has a smooth consistency.  This will also allow the spices to release their flavor.
5. Pour the blended soup mixture into the pot with the coconut milk and mix everything together well.  At this point you can give it a taste and add salt and pepper, if needed.  Soup can be enjoyed once hot, but you can also let is simmer for 20-30 minutes to help the flavors develop even more.
6. I like to garnish my bowl of soup with some extra coconut milk and some fresh herbs.  Enjoy!

Curried Butternut Squash Soup Recipe Frequently Asked Questions

• Is this soup vegan?  Yes!
• Is this recipe gluten free?  Yes!
• Is this soup freezer friendly?  Yes, freeze soup in a freezer friendly, airtight container for up to 3 months.
• How long will leftovers last in the refrigerator?  If stored in an airtight container, they should last about 4-5 days.
• What should I serve with the soup?  I like topping my soup with some fresh herbs and extra coconut milk.  You could also add some fresh lime juice or some salted crunchy cashews.  Soup goes great with crackers, bread or a side salad.

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Cozy Vegetarian Soup Recipes

Smoky Sweet Potato Salad and Black Bean Soup

Veggie Packed Creamy Broccoli Cheddar Soup

Vegetarian Tortilla Soup

Curried Lentil Quinoa Soup

Easy Falafel Soup with Tamari Croutons

Coconut Curry Roasted Butternut Squash Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: She Likes Food
• Total Time: 1 hour 40 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Coconut Curry Roasted Butternut Squash Soup is cozy and filling.  The roasted butternut squash adds so much delicious flavor and the curry powder makes this soup absolutely addicting!

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Ingredients

Scale 1x2x3x

• 1 medium-large butternut squash, about 10–12 cups once diced
• 3–4 whole cloves garlic, peeled
• 1 small red onion, roughly chopped
• 1 tablespoon olive oil
• 5–6 cups vegetable stock, depending on what consistency you like your soup
• 1 (13.5 oz) can unsweetened coconut milk
• 1 tablespoon yellow curry powder, or a little less if you don’t like the flavor quite as strong
• 1 teaspoon garam masala
• Salt and black pepper, to taste
• Optional garnishes: extra coconut milk, fresh herbs, lime juice, salted cashews

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Instructions

1. Start by pre-heating the oven to 425 degrees F.  Prepare your butternut squash by peeling it, removing seeds and dicing it up into medium sized, uniform pieces.  Add the butternut squash to a large sheet pan with the garlic cloves and onion.  Drizzle with about 1 tablespoon olive oil and season with a big pinch of salt and pepper.  Use your hands to toss everything together and place into the pre-heated oven.
2. Roast butternut squash until fork tender and mostly browned, about 45-50 minutes.  The garlic and onion should take the same amount of time to cook, but if at any time you check on things and they look like they may be starting to burn, just remove them from the tray and let the squash finish roasting.
3. Add the roasted squash, onions and garlic to a blender and then pour the vegetable broth over.  Blend together until soup is creamy, 1-2 minutes.  Set aside until ready to use.
4. Heat a soup pot over medium heat and all the can of coconut milk, curry powder and garam masala.  Mix together and let cook until coconut milk is warmed and has a smooth consistency.  This will also allow the spices to release their flavor.
5. Pour the blended soup mixture into the pot with the coconut milk and mix everything together well.  At this point you can give it a taste and add salt and pepper, if needed.  Soup can be enjoyed once hot, but you can also let is simmer for 20-30 minutes to help the flavors develop even more.
6. I like to garnish my bowl of soup with some extra coconut milk and some fresh herbs.  Enjoy!

Notes

I completely forget to roast my onions in with the butternut squash and garlic, so I just cooked them in a pan with a little oil until they were caramelized and then added them to the blender with the roasted butternut squash and garlic.  You can do it that way, or just roast the onions with everything else to make it a little bit easier.

• Prep Time: 20 mins
• Cook Time: 80 mins
• Category: Vegan, Lunch
• Method: Oven, Stovetop
• Cuisine: Indian Inspired