Last week it was cold and rainy in San Diego (ie weather Southern Californians consider to be “winter”). And so I decided I would warm up with some home made soup! I love making this Curried Butternut Squash Soup (inspired by a non-vegan recipe from Runner’s World)! The curry powder and coconut milk ensure that the soup is super creamy and full of flavor.
First, gather your ingredients!
The most time intensive part of the soup preparation is peeling and cooking the squash! First, peel and cut up the squash.
Next, it’s time to place the squash pieces in a bowl and lightly coat them with olive oil. You can also add a dash of salt and pepper if you like!
Line a cookie sheet with tin foil and spread the squash on top.
Remember that cooking will shrink the squash!
Next, place all of the soup ingredients into the blender, and combine until smooth!
The best part is that if you blend the ingredients while the squash is still hot, you won’t need to heat the soup up! Simply pour the it into bowls and serve!
- 1.5 cups butternut squash
- 1-2 teaspoons of olive oil
- ½ cup coconut milk
- ¾ cup vegetable broth
- 1 teaspoon curry powder
- ¼ teaspoon salt
- BUTTERNUT SQUASH:
- Preheat oven to 400 degrees
- Peel butternut squash and slice up into chunks
- Put chunks into bowl and lightly cover with olive oil.
- Place butternut squash on tinfoil lined cookie sheet.
- Bake butternut squash for 30 - 40 minutes or until soft.
- Place butternut squash, coconut milk, vegetable broth, and salt into blender.
- Blend until smooth.
- Garnish with vegan sour cream or additional curry powder.