Vegan Curried Butternut Squash Soup – Recipe

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My daughter absolutely loved this recipe, and it was very easy to make. I very lightly adapted it from Minimalist Baker.

Ingredients

  • 1 Tbsp olive oil
  • 1 large shallot, thinly diced
  • 2 cloves garlic, minced 
  • 1 butternut squash, peeled, de-seeded and cubed
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • salt & pepper to taste
  • 1 14-ounce can coconut milk
  • 2 cups vegetable broth
  • 2 Tbsp maple syrup

Directions

Heat a soup pot over medium heat. Add the oil. Add the shallots and garlic and sauté for 2 minutes, stirring.

Add the butternut squash. Stir in the curry powder, cinnamon and salt and pepper. Cover and cook for 4 minutes, stirring occasionally.

Add the coconut meat, vegetable broth and maple syrup. Bring to a boil, then reduce to low and simmer, covered, for 15-20 minutes or until the squash is very soft.

Using an electric blender, purée until smooth. Taste and adjust seasoning.

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