Vegan Coconut Curry Butternut Squash Soup Recipe

Soup Preparation

1. 1

   Sauté Vegetables

   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, and sauté for an additional 2 minutes.

2. 2

   Add Spices

   Stir in curry powder and turmeric powder, cooking for another minute until fragrant.

3. 3

   Add Squash and Broth

   Add the diced butternut squash, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

5. 5

   Stir in Coconut Milk

   Return the soup to low heat and stir in the coconut milk. Allow it to heat through for about 5 minutes.

6. 6

   Serve

   Ladle the soup into bowls and serve hot, garnished with candied pepitas if desired.