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Curried Butternut Squash Soup [vegan] by The Flexitarian

Curried Butternut Squash Soup [vegan]

This delicious curried butternut squash soup makes such a comforting meal. I like to serve it topped with chopped walnuts, fresh coriander and a swirl of dairy-free cream or yoghurt.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups
Cuisine English
Servings 6 people
Calories 220 kcal


  • saucepan
  • hand blender


  • 1 large onion
  • 4 garlic cloves
  • olive oil
  • 1 Tbsp mild curry powder
  • 1 Tbsp freshly grated ginger
  • 1.3 kg butternut squash
  • 225 g apple
  • 150 g red lentils
  • 1 litre vegetable stock
  • lemon juice


  • walnuts
  • chopped coriander
  • dairy-free cream or yoghurt


  • Peel the butternut squash. Remove the seeds and cut the flesh into small chunks. Cut the apple into chunks.
  • Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic cloves. Fry gently until the onion is soft. Add curry powder and freshly grated ginger. Fry for another 2 mins.
  • Add chopped butternut squash, chopped apple, red lentils and vegetable stock to the saucepan. Bring to the boil, then cook covered under medium heat for 25-30 mins until the vegetables are cooked.
  • When done, liquidise the soup, adding more vegetable stock if needed to get your desired consistency. Season to taste with lemon juice.
  • Serve this curried butternut squash soup topped with chopped walnuts, freshly chopped coriander and some dairy-free cream or yoghurt.


Calories: 220kcalCarbohydrates: 49gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 1097mgFiber: 14gSugar: 10gVitamin A: 23073IUVitamin C: 50mgCalcium: 133mgIron: 4mg
Keyword Butternut Squash, soup
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