Curried Butternut Squash Soup – The Best Soup for Thanksgiving!
Whether you’re an all-time lover, seasonal supporter, or outright hater of butternut squash soup, I promise this Curried Butternut Squash Soup will be your new favorite! I personally don’t scream and jump at the sight of butternut squash soup, but curry has revolutionized this soup.
This cozy and flavor packed soup is perfect for any of your holiday potlucks, dinners, or simply an easy meal prep. Best of all, this soup is completely vegan, plant-based, and gluten-free, so anyone can enjoy!
You only need a big pot and a food processor to make the Butternut Squash Soup. It’s a fairly simple process that involves cooking your ingredients in vegetable broth. You then blend everything together to create a smooth and thick Butternut Squash Soup.
The secret to this soup lies in the type of curry used. First, I tried various different types of curry like red and green curry, but I didn’t like the mixture of flavors. After more testing, I chose a Japanese Curry, specially from the brand Golden Curry.
Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!
Tips and Tricks
- If you’re short on time, grocery stores will sell precut fresh or frozen Butternut Squash to help decrease prep time (ex: Costco).
- First, blend the curry mixture with the vegetables, then slowly add vegetable broth. You will be able to get the perfect consistency without extra work!
- The curry adds some mild heat, so be mindful when adding any additional heat elements (ex: Red Pepper Flakes, Chili Oil)
- Top with some pesto, chili oil, and roasted pumpkin seeds to elevate the dish and introduce more spice and complex flavors!
The More You Know
Japanese Curry
Japanese Curry is also known as a Brown Curry. It can be found in the Asian section of most grocery stores. The most common brand is Golden Curry and it is sold in dehydrated blocks. The recipe is written using Golden Curry’s dehydrated curry blocks.
Nutritional Yeast (Nooch)
Nutritional Yeast provides a nutty flavor that many associate with a cheesy flavor profile. It is a great source of B12. It can be found in most grocery stores in the condiments section.
Seasoned Vegetable Broth
I recommend using Better Than Bouillon’s seasoned vegetable base. It’s so easy to keep in the fridge and use whenever a recipe calls for vegetable broth. This stuff is amazing and my go-to vegetable broth. All you have to do is add water and it yields up to 30 cups per jar!
Chili Oil
You may be able to find this pre-made in the Asian section of a grocery store, however, I highly recommend you make it yourself!
Vegan Pesto
I love to use my Vegan Avocado Pesto recipe, but this may be found with other pestos at your local grocery store. I know for sure that it can be found at Whole Foods. Generally, it is just any pesto that doesn’t contain dairy products.
Thanks for Reading!
I can assure you that this will be a hit at your Thanksgiving feast! I hope you ENJOY this fun twist on the classic Thanksgiving soup and take in that delicious hit of curry!
– Janelle
Curried Butternut Squash Soup
Equipment
- 14 cup food processor
Ingredients
- 1.5 lbs Butternut Squash chopped
- 1/2 cup Carrots chopped
- 1 Yellow Onion chopped
- 3 Garlic Cloves sliced
- 2 cup Vegetable Broth
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Chili Powder
- 1/4 tsp Red Pepper Flakes only include if you like it spicy
- 1/4 tsp Nutritional Yeast
- 1/4 tsp Himalayan Salt
- 1 tbsp Lime Juice
- 1/2 cup Water
- 3 blocks Mild Golden Curry
Instructions
- Peel and chop up the carrots, onion, garlic, and butternut squash into bite size pieces.
- In a pot, bring carrots, onion, garlic, butternut squash, and vegetable broth to a boil.
- Simmer vegetables until the carrots and squash are tender, about 15 minutes.
- While the vegetables are simmering, heat up the 1/2 cup of water in the microwave.
- Mix the Golden Curry blocks with the water to form a curry paste.
- Using a slotted spoon, put all the vegetables into the food processor. Save the vegetable broth in the pot. Add in the Spices, Lime Juice, and Curry.
- Blend until smooth. Slowly add in the Vegetable Broth until the desired consistency is reached.
- You can either serve right away, keep warm, or package for later. When serving, I recommend topping the soup with Chili Oil (see below) and Vegan Pesto.
Easy Chili Oil
Ingredients
- 1 cup Vegetable Oil
- 2 tbsp Red Pepper Flakes
Instructions
- Heat up the Vegetable Oil in a pot over medium heat. You don't want the oil too hot!
- Add in the Red Pepper Flakes and let them cook for 3 minutes. They should be sizzling but not browning.
- Remove from heat and put into a container that doesn't get stained easily.