This vegan butternut squash soup recipe is a version of an old favorite. It’s not from my childhood or anything, but it was one of the first soup recipes I posted, and it’s become one of our most searched, pinned, and most often made recipes. It’s based on a spicy combination of coconut milk, red curry, and pumpkin.
As I was making it again a few weeks ago, I couldn’t help but tweak a few things to make the recipe easier and more straightforward. I swapped butternut squash for the pumpkin and reduced the number of ingredients. If I’ve learned anything in three years, it’s that less is more, and simple is always better. Especially when you’re using really good seasonal ingredients.
Curried Butternut Squash Soup Recipe Ingredients
My simplified version of this classic soup has just 10 ingredients, so they all contribute something essential to the final dish:
- Coconut oil adds richness and light coconut flavor.
- Onion and garlic make it taste more savory and complex.
- Lemongrass goes perfectly with the red curry paste to make it fresh & bright. If you can’t find lemongrass, don’t worry – the soup is still delicious without it!
- Red curry paste spices it up! The heat of the paste is delicious with the lightly sweet squash.
- Butternut squash creates the creamy base of the soup and adds sweet fall flavor.
- Coconut milk adds extra creaminess.
- And vegetable broth, salt & pepper tie it all together.
How to Make Butternut Squash Soup
This recipe is so simple to make! Here are the easy steps you need to follow:
- Sauté onion in a large soup pot until translucent, then stir in garlic, lemongrass, and red curry paste.
- Add cubed butternut squash, a pinch of salt, coconut milk, and veggie broth. Simmer until the squash is tender.
- When the squash is cooked, remove the lemongrass from the pot and transfer the remaining ingredients to a high-speed blender.
- Puree until smooth, and enjoy! (Tip: this soup is even better on the second day, so make it ahead, or look forward to leftovers for lunch!)
If you love this butternut squash soup recipe…
Make this cauliflower soup, this tomato soup, or this carrot ginger soup next!
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 2 (4-inch) pieces of lemongrass (optional)
- 3 garlic cloves, chopped
- 2 tablespoons red curry paste* (see note)
- One (2-pound) butternut squash, peeled, seeded, and cubed
- 1 (14-ounce) can full-fat coconut milk
- 4 cups vegetable broth
- Sea salt and freshly ground black pepper
- Heat the coconut oil in a large pot over medium heat. Stir in the onions and sprinkle generously with salt and pepper. Using the back of your knife, smash the lemongrass, if using, to release its flavors and then add it whole to the pot along with the garlic and red curry paste. Cook until the onions are translucent, then add the butternut squash and another pinch of salt and stir.
- Reduce the heat to a simmer and add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft, 40 to 60 minutes depending on your squash.
- Remove the lemongrass pieces and pour the soup into a high-speed blender, working in batches if necessary. Puree until smooth. Taste and adjust seasonings.
This such a perfect match for a roasted Turkey. Happy Thanksgiving in advance.
thanks, you too!
I would dunk that crostini in that perfect soup and just be happy as a clam!
ha, me too – I could go for soup + bread any day of the week 🙂
We make a similar crostini but now I think we need to start pairing it with that soup! perfection. Happy Thanksgiving!
That looks so delicious especially the crostini
This soup sounds perfect! And that homemade crostini, delicious!
This couldn’t possibly be more festive – I just love it!
This looks so delicious!! Going to try it x
cherieedle.blogspot.com
I also really love Whole Foods – my old apartment was a 5 minute walk, and I would find myself there all the time (especially while procrastinating from writing papers) 🙂 I’ve made the previous version of this soup and loved it, cannot wait to try it again! These crostini are also such a nice pairing!
Ha – I know the feeling :). Hope you like this version – I tried to make it easier by taking out oven-roasting step (it all happens on the stove now).
OMG, hurray for red curry paste! I love using it in soups with or without frying depending on how intense I want it to be.
Looks delish! You have inspired me to make crostinis for a dinner party this Saturday.
Thank you! I just bought a butternut squash and didn’t know what to do with it. Now you’ve given me two options 🙂
Leslie
http://www.alifewellconsumed.com
Yum!! This looks exceptionally delicious. Your photos are so vibrant. Thank you for sharing!
I love the simplicity of this soup and that crostini sounds like a perfect pairing. I have two butternuts on the counter right now and I’m adding these crostini to my lunch menu this week. (PS. We just got a Whole Foods down the street and I’m SO EXCITED!)
ha, congrats!
Oh my! Both the soup and the crostini look delicious! And your photos are gorgeous- as always!
So I’m scrolling through blogs this morning and saw this post on Top Chef’s official Tumblr! Wanted to make sure you saw. 🙂 http://bravotopchef.tumblr.com/post/104510873884/one-squash-twice-the-love-via-food52
I didn’t see, thanks 🙂
Cut down the red curry paste to 1tbs. Tasted the end results and could hardly breath. Way too hot! Do those of you who like it have any taste buds?
If you know how too cut the heat, I’ld appreciate knowing.
Hi Larry – what brand of curry paste did you use? Maybe some of them vary in spice – I started with 1 tablespoon (the Thai Kitchen brand) and I didn’t find mine to be very spicy at all. You could add more squash or coconut to dilute it, or try a few splashes of vinegar. (vinegar counteracts heat).
Thank you for posting the crostini recipe. They look delicious. I love crostini because you can put so many different toppings on them.
I read your “About” page and it said you live in Austin, TX. So do I! Actually a bit farther out to the west in the Hill Country. Probably about 45 minutes or so outside of Austin. I’m from New York City but met my husband at the Austin Airport while traveling…about 20 years ago. And soon after became a Texan!
Your recipes and photographs are delightful. I have enjoyed following you.
All the best,
Mary
What a nice combination of flavors and textures ! These crostini are so appetizing, I imagine myself combining crispy crostini with this creamy soup and it makes me dreaming…
Hi There, This is such a beautiful site! So happy I found it! I’m allergic to coconut, is their a substitution that you can think of for coconut oil & coconut milk?
Hi,
I used a bit of almond milk since I didn’t have coconut milk and the taste was still good! Although I used mostly veggie broth and a bit of milk when I did it. To have an idea of the proportions I used: I covered the butternut cubes with the broth and then added about 1/2 of almond milk. So I didn’t add much but the texture and taste were there!
I hope this helps.
Omg the texture of the soup is so nice. Thanks for the recipe :). Squash is a bit expensive in where i live now tho 🙁