The Flaming Vegan

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Curried Butternut Squash Soup
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Curried Butternut Squash Soup

One of my all time favorite Fall recipes has to be this one for Butternut Squash Soup.  I've been making it for years, and just can't seem to go through one Autumn season without it.  It is super easy to do, especially if you happen to have an immersion blender, which makes whipping the soup in to a creamy delight effortless. 

To start out, gather your ingredients:

Two tablespoons coconut oil

One medium to large onion cut into small dice (I use a sweet onion, but yellow would work just fine)

Three cloves garlic, minced

One apple, cut into small chunks, seeds and core removed (fuji, gala or macintosh work well)

One pear, cut into small pieces, seeds and core removed (of your choosing)

64 oz. good quality vegetable stock

One medium to large Butternut Squash, peeled and cut into one inch cubes

One can coconut milk

Curry spices (to taste)

Salt and pepper (also, to taste)


Start heating your coconut oil in a heavy bottomed stock pot over medium heat.  If you don't happen to have coconut oil, olive oil works great, too.  Once the oil is heated, add your onion and cook until translucent, about 4 to 5 minutes.  Now, add the garlic and saute for about 3 minutes.  Once the onion and garlic have softened and are beginning to brown, add the apple and pear pieces and stir to coat with the oil.  Cook for about 2 minutes more, and then add the squash.  Stir in the squash and reduce heat to medium-low and cook for about 10 minutes, so that the squash begins to become soft.  You should add your curry spices now, along with salt and pepper.  I usually do about a tablespoon of curry with 1 teaspoon salt and 1 teaspoon of pepper.  You can adjust seasonings later as well if there is not enough to your taste. Now, add your vegetable stock and coconut milk and stir.  Bring the mixture to a simmer and let cook for about 20 minutes so that all of the flavors incorporate and the vegetables and easy to puree.  After that time is up, and you've tested the squash with a fork to see that it is soft, turn off the heat and break out your immersion belnder and start blending!  Once it has been completely pureed, turn the heat back up to medium, and once it is hot enough for you, ladle into bowls and serve.

Some nice additions to the soup are freshly toasted croutons, a loaf of crusty bread or my favorite, a swirl of sage oil.

Bon Appetit!


*Image courtesy Flickr creative commons.


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  1. SnakeWitch
    A lovely soup recipe! Voted! When you have a chance, stop by my new article to find out why French Women Don't Get Fat. Cheers!
    1. Vegan Darling
      Thank you! I will definitely check out your post. I have read the "French women" books and would love to hear your take on things!
  2. Anita Vegana
    This really looks tasty. I am sure I will adore this recipe. I voted. Please come read my new article, Raving for Raw Vegan Cheescake, and vote if you enjoyed it. Thank you.
    1. Vegan Darling
      Raw vegan Cheesecake, you say? I will absolutely give that a read! yum!
  3. Veganara
    Voted. What a great soup recipe, I must try this! Please check out my latest blog, a topical one, Saints or Sinners?
    1. Vegan Darling
      Thank you! I will make a point to check out your post! :)
  4. VeganDozen
    Voted #5! I posted a recipe for butternut squash soup some time ago.Check out my new posts: Pumpkin Pancakes and Pumpkin Barley Stoup and vote if you like!!
    1. Vegan Darling
      I did see your post! Sounds even easier than mine! I'm a huge fan of all things "squash" this time of year and I will be checking out your others as well. Thank you for your vote!


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