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5 from 11 votes

Vegan Curried Butternut Squash Soup. Glutenfree Recipe

This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 2
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 cup onion
  • 1 bay leaf
  • 1 clove optional
  • 1/2 inch ginger minced
  • 1 clove of garlic
  • 1/4 cup chopped carrot loaded
  • 1/4 tsp cinnamon powder
  • 1/4 tsp garam masala or curry powder
  • 1/8 tsp turmeric powder
  • a pinch of nutmeg
  • 1.5 cups mashed butternut squash or canned or 2 cups cubed
  • 1/4 tsp salt or to taste
  • 1/2 cup coconut milk
  • 1/2 cup water less or more to preferred consistency
  • a generous dash of black pepper or cayenne or both
  • 1 tsp sugar or maple syrup

Garnish

  • 2 Tbsp unsweetened coconut
  • 2 Tbsp raw pumpkin seeds pepitas or sunflower seeds
  • cashew cream or coconut milk for garnish
US Customary - Metric

Instructions

  • In a pan, add oil and heat on medium.
  • Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
  • Add in the garlic, ginger and carrots and cook for 2 minutes.
  • Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
  • Add in the mashed butternut squash and salt and cook for 2 minutes.
  • Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
  • Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
  • Garnish:
  • Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
  • To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.

Notes

Notes: You can also roast the entire butternut without slicing. Poke holes, and bake at 335 degrees F till a knife goes in the squash easily. Cool, slice, remove the seeds, mash and use.
Nutritional values based on one serving

Nutrition

Calories: 257kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Sodium: 362mg | Potassium: 587mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13835IU | Vitamin C: 26.4mg | Calcium: 65mg | Iron: 2mg