Curry Butternut Squash Soup

Over the weekend, I posted my vegan butternut squash sauce recipe. With the other half of the squash, I made a creamy, curry-flavored butternut squash soup. This soup is the perfect way to warm up on a cold day. It’s comforting and has the vitamins needed to ward off winter colds (vitamin C).

Double the recipe below if you want to use a whole squash. Or plan to roast the whole squash, but put half away for salads or Buddha bowls during the week. Store leftovers in the fridge (up to 5 days) or freezer (up to 1 month).

Curry Butternut Squash Soup

Serves 2-3


  • 1/2 butternut squash, cubed
  • 1+ Tbsp coconut oil
  • 1 small leek, whites chopped
  • 2 garlic cloves, minced
  • 1 cup nut milk
  • 1 cup vegetable stock
  • 1 tsp curry powder
  • 1 tsp maple syrup
  • 1 Tbsp nutritional yeast
  • salt + pepper to taste


  1. Preheat the oven to 425°F.
  2. Arrange the butternut squash a parchment-lined baking sheet. Drizzle with 1 Tbsp of coconut oil. Bake for 25-30 minutes or until golden and soft.
  3. While the squash is cooking, saute the leek and garlic in a touch of coconut oil until fragrant.
  4. Let the butternut squash, leeks, and garlic cool slightly before adding to a blender. Blend all ingredients until smooth.
  5. Taste! Add more liquid, salt or pepper if needed. Serve immediately or store for later.

I ate my first bowl of soup topped with sesame seeds, sunflower seeds, and hot sauce for extra heat.

Comments are closed.