Butternut Squash Curry Coconut Soup

Butternut Squash Curry Coconut Soup

I love soup, and any soup pretty much goes well with jasmine rice, so if you want you could serve your soup over rice.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Soup
Keyword: Vegan Soup
Servings: 1


  • 1/2 tbsp coconut or avocado oil
  • 1 clove garlic minced
  • 1/2 butternut squash peeled & chopped
  • 1/2 tsp each sea salt + black pepper
  • 1/2 Tbsp curry powder
  • 1/4 tsp cinnamon
  • 14- ounce can light coconut milk
  • 1 cup vegetable broth


  • Heat a large pot over medium heat
  • Add oil, shallots, and garlic
  • Sauté for 2 minutes
  • Add butternut squash and season
  • Cover and cook for 4 minutes, stirring occasionally
Add coconut milk and vegetable broth
  • Bring to a low boil over medium heat and then reduce heat to low and simmer for 15 minutes
  • With a hand blender purée on high until creamy and smooth
  • Continue cooking for a few more minutes over medium heat
  • Serve as is or with garnishes of choice


Store leftovers in the freezer up to 1 month

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