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dairy-free coconut curry butternut squash soup - featured image

Dairy-Free Coconut Curry Butternut Squash Soup

  • Author: Lilya
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

A velvety, creamy, and deeply aromatic plant-based soup that is naturally gluten-free and vegan. This easy-to-make dish uses full-fat coconut milk for richness and a blend of warming spices for flavor.

Ingredients

Scale
  • 3–4 pounds butternut squash, peeled and cubed
  • 2 cans (400ml each) full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon coconut oil or olive oil
  • 2 tablespoons lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Toasted coconut flakes (optional, for garnish)
  • Pumpkin seeds or pepitas (optional, for garnish)

Instructions

  1. Peel the butternut squash, remove seeds, and chop the flesh into 1-inch cubes.
  2. Heat coconut oil in a large pot or Dutch oven over medium heat.
  3. Add diced onion and cook until soft and translucent, about 3 minutes.
  4. Add minced garlic, ginger, curry powder, cumin, and turmeric. Stir constantly for 1 minute until fragrant.
  5. Add the cubed squash, vegetable broth, and coconut milk. Stir to combine.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
  7. Remove from heat and use an immersion blender to puree the soup until smooth.
  8. Stir in lime juice and season with salt and pepper to taste.
  9. Serve hot, garnished with fresh cilantro, toasted coconut, and pumpkin seeds.

Notes

Toast the curry powder and cumin in the oil for 30 seconds before adding onions to release essential oils. The soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove to prevent the coconut milk from separating.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 12
  • Fat: 12
  • Saturated Fat: 10
  • Carbohydrates: 35
  • Fiber: 6
  • Protein: 4

Keywords: butternut squash soup, coconut curry soup, dairy-free, vegan, gluten-free, plant-based, easy soup, creamy soup, fall recipes

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Find it online: https://platelyn.com/dairy-free-coconut-curry-butternut-squash-soup-easy-and-creamy/