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.

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.

In this recipe, I have added an apple for extra sweetness and some ginger for extra warmth. I have also included some red lentils which not only give a healthy plant-based protein boost but also make this curried butternut squash soup extra smooth.

Once you have liquidised the soup, you can add some more vegetable stock to get your desired consistency. Don’t forget to season this soup with a splash of lemon juice too!

For more autumnal recipe inspiration with butternut squash do check this selection. It is hard to choose a favourite, but right now I am obsessed with this Roasted Butternut Squash Hummus below. Smokey and creamy, it is not only delicious as a dip but also doubles up as a tasty sandwich or wrap spread.

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

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Hearty Vegan & Vegetarian Soup Recipes

Cuisine English

Servings 6 people

Calories 220 kcal

Equipment

saucepan

hand blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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 to taste

TOPPINGS:

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

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Instructions

 

• 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.

Nutrition

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

Keyword butternut squash

Find this recipe online:

Curried Butternut Squash Soup [vegan]

https://theflexitarian.co.uk/recipe-items/curried-butternut-squash-soup-vegan/

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• Roasted Butternut on Toast [vegan]