Vegan Butternut Squash Coconut Curry Soup

I was at Cahoots Coffee Bar in Saint Paul for a meeting one day after work, and was hungry but not in the mood for a super big meal. I ordered their Vegan Cream of Coconut Curry Butternut Squash soup (I think that’s what it was called… it was a long name) and it was great, especially on such a cold day (we get quite a few of those here in Minnesota). I wrote myself a note in my planner, and finally got around to trying to replicate the soup today. It’s a little less creamy than the original, but still delicious.

Vegan Butternut Squash Coconut Curry Soup

Butternut squash soup 2


  • 1 medium butternut squash, split in half lengthwise and seeded
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp salt
  • 1 (14 oz) can light coconut milk
  • 4 cups vegetable broth


  1. Preheat oven to 350° F.
  2. Drizzle one tablespoon olive oil on squash and sprinkle with one teaspoon salt. Place cut side down on cookie sheet
  3. Roast squash for 30 – 45 minutes, or until tender. When squash is done, remove form oven and let cool.
  4. While squash is cooling, pour remaining tablespoon of olive oil into large soup pot. Add the carrots and onion and saute until they’re tender.
  5. Add the coconut milk, vegetable broth, and spices, and stir until combined.
  6. Once squash is cool enough to handle, scoop out the flesh and add to the soup pot.
  7. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Use an immersion blender to thoroughly blend the soup.

This soup is good with a bit of fresh thyme sprinkled on top.

I am officially on winter break (one of the perks of working at a public school) and am looking forward to all of the cooking I’ll be doing between now and the end of break on January 2nd.

Source: Adapted from Eclectic Recipes


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