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Vegan Butternut Squash Soup

  • 25 m
  • 45 m
Carolyn Casner
“Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully—some brands contain shellfish.”


    • 2 tablespoons avocado oil
    • 1 cup chopped onion
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 2 tablespoons Thai curry paste
    • 4 cups low-sodium vegetable broth
    • 1 small butternut squash (about 2 pounds), peeled and cubed (about 5 cups)
    • ½ teaspoon salt
    • 1 (14 ounce) can coconut milk
    • 1 tablespoon lime juice, plus lime wedges for serving
    • Chopped fresh cilantro for garnish


  • 1 Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.
  • 2 Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.
  • To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.
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