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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: American

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

Method

  1. In a pan, add oil and heat on medium.
  2. Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
  3. Add in the garlic, ginger and carrots and cook for 2 minutes.
  4. Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
  5. Add in the mashed butternut squash and salt and cook for 2 minutes.
  6. Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
  7. 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.
  8. Garnish:
  9. 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.
  10. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.