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
- 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
- Preheat the oven to 425°F.
- 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.
- While the squash is cooking, saute the leek and garlic in a touch of coconut oil until fragrant.
- Let the butternut squash, leeks, and garlic cool slightly before adding to a blender. Blend all ingredients until smooth.
- 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.