How to Make Vegetarian Butternut Squash Coconut Curry Soup - A Step-by-Step Guide

When the weather starts to cool down and the leaves start to change, there's nothing quite as comforting as a hot bowl of soup. And if you're looking for a delicious and satisfying vegetarian option, this Butternut Squash Coconut Curry Soup is a must-try. Packed with the sweet and nutty flavor of butternut squash, the richness of coconut milk, and the warmth of curry spices, this soup is sure to become a fall favorite in your kitchen.

Butternut squash is the star ingredient in this so...

Read more Snack recipes

Ingredients

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 cup shredded coconut
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups vegetable broth, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
  • Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
  • Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.
  • Nutrition

    135 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Sodium: 445mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 2g
    • Vitamin C: 29mg
    • Calcium: 82mg
    • Iron: 2mg
    • Potassium: 524mg