• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
Mini Pecan Pies
Mexican Salad Bowl
One Pan Gnocchi Pesto Bake
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lightsSides

Curried Butternut Squash Soup

by Roxy, So Vegan January 11, 2019September 21, 2022
January 11, 2019September 21, 2022
Curried Butternut Squash Soup

Say goodbye to January blues and say hello to your new favourite soup!

Soup is the ultimate winter warmer and it’s so easy to make. We often make a big pan at the beginning of the week to dip into whenever we fancy.

The lentils in this recipe make it really nice and filling, but it also goes down really well with some crusty bread dunked in.

We love immune boosting foods, which is why this creamy curried soup is packed with fresh garlic and ginger spices to help with those lingering stuffy noses.

Butternut squash is a real crowd pleaser, so impress your friends and family with a flavoursome bowl of love.

Curried Butternut Squash Soup

Curried Butternut Squash Soup 😌
Full recipe: sovegan.co/squashsoup

Posted by So Vegan on Monday, 14 January 2019

Curried Butternut Squash Soup

Curried Butternut Squash Soup

Serves: 4 people Prep Time: 10 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 butternut squash
  • 1 onion
  • 1 thumb of ginger
  • 2 cloves of garlic
  • handful of coriander
  • 1 red chilli, plus extra for decoration
  • 1 tsp curry powder
  • 500ml (16.9fl.oz) vegetable stock 
  • 300ml (10.1fl.oz) tinned coconut milk
  • 200g (7oz) red lentils
  • juice of 1/2 a lime

The cupboard essentials

  • salt
  • pepper
  • olive oil

Method

  1. Preheat the oven to 200°C fan / 425°F.
  2. Peel and deseed the butternut squash and dice into 2cm chunks. Transfer to a baking tray. Season with a pinch of salt and pepper, and drizzle with a little olive oil, then roast in the oven for 35 minutes.
  3. Meanwhile, drizzle a little olive oil in a large saucepan on a medium heat. While the saucepan heats up, peel and dice the onion, add to the saucepan and fry for 5 minutes, stirring occasionally.
  4. While the onion is cooking, peel and finely dice the garlic and ginger. Slice the chilli in half and remove the seeds, (you can keep a few of the seeds if you like it spicy). Finely chop a small handful of coriander stalks. Add the garlic, ginger, most of the chilli, coriander stalks and curry power to the pan and fry for a further 3 minutes.
  5. Add the lentils, vegetable stock, 200ml (6.7fl.oz) coconut milk and 500ml (16.9fl.oz) of water and season generously with salt and pepper. Bring the soup to the boil, and simmer for 15 minutes with the lid on, or until the lentils are cooked.
  6. Remove the squash from the oven and transfer it to a blender along with the soup and the juice of half a lime. Blend until completely smooth.
  7. Ladle the soup into bowls and finish with a drizzle of the remaining coconut milk, some coriander leaves, a few slices of chilli and some cracked black pepper.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsWinter warmers
1 Comment
0
FacebookTwitterGoogle +Pinterest
Previous post
Easy Shepherd’s Pie
Next post
Sweet + Sour Sticky Tofu

You may also like

Pulled Mushroom Banh Mi

March 27, 2023

Mexican Salad Bowl

March 5, 2023

One Pan Gnocchi Pesto Bake

February 21, 2023

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Roast Potato Swirl

November 21, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

1 Comment

Katie Coffey July 8, 2020 - 6:44 am

sooooo good, use coconut cream rather than milk was amazing

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 2

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 3

    Ultimate Vegan Chilli

    January 4, 2021
  • 4

    One-Pot Tomato + Mushroom Pasta

    January 4, 2021
  • 5

    Homemade Pea Milk

    May 19, 2020

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact