Description
A creamy, comforting, and budget-friendly vegan soup that comes together in under 40 minutes. Perfect for busy weeknights, this dish uses simple pantry staples like butternut squash and coconut milk to create a rich, flavorful meal.
Ingredients
Scale
- 1 large butternut squash (about 1.5 kg), peeled and cubed into 1-inch pieces
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons red curry paste
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 2 tablespoons fresh lime juice
- Salt and black pepper to taste
- Optional: 1 can chickpeas, drained
- Optional: 2 cups fresh spinach
- Optional: ½ cup fresh cilantro, chopped for garnish
Instructions
- Prep ingredients: Peel and cube the butternut squash, dice the onion, mince the garlic, and grate the ginger.
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 2-3 minutes until softened. Add garlic and ginger, cooking for 1 minute more without browning.
- Stir in red curry paste and cook for 1 minute to bloom the spices.
- Add cubed squash, coconut milk, and vegetable broth. Stir to combine and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender when pierced with a fork.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender.
- Stir in lime juice and maple syrup. Season with salt and pepper to taste. Adjust consistency with more broth or water if needed.
- Serve hot, topped with fresh cilantro, a drizzle of coconut cream, and lime wedges.
Notes
Use full-fat canned coconut milk for the best creamy texture. If the soup is too spicy, add a splash of coconut milk or sugar. If it’s too thin, simmer uncovered to reduce. The soup tastes better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 6
- Protein: 5
Keywords: vegan, butternut squash, coconut curry, soup, budget-friendly, easy dinner, comfort food, gluten-free, dairy-free