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Cozy Curried Butternut Squash Soup: Easy Budget-Friendly Meal

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This velvety, budget-friendly soup combines roasted butternut squash with warm curry spices and creamy coconut milk for a comforting meal that’s ready in about 45 minutes. Perfect for busy weeknights, it’s naturally vegan, gluten-free, and a hit with even the pickiest eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds or 900g-1.4kg), halved lengthwise and seeds scooped out
  • 1 tablespoon olive oil (15ml), for roasting
  • 1 medium yellow onion, roughly chopped (about 1 cup or 150g)
  • 3 cloves garlic, smashed
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger (optional)
  • 4 cups vegetable broth (950ml), low-sodium if possible
  • 1 can (13.5 oz or 400ml) full-fat coconut milk
  • Salt and black pepper, to taste
  • 2 tablespoons pumpkin seeds (toasted, for garnish, optional)
  • A swirl of coconut milk or plain yogurt (for garnish, optional)
  • Fresh cilantro or parsley, chopped (for garnish, optional)
  • A drizzle of maple syrup or honey (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise. Place the squash on a damp towel to keep it from sliding, and use your sharpest knife. Scoop out the seeds and stringy bits with a spoon.
  2. Place the squash halves cut-side up on a parchment-lined baking sheet. Drizzle with the olive oil and rub it all over the cut surfaces. Sprinkle with a pinch of salt and pepper. Roast for 35-40 minutes, until the flesh is fork-tender and the edges are starting to caramelize and turn golden brown.
  3. While the squash roasts, prepare the aromatics. In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until translucent and starting to brown at the edges. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. Add the curry powder, cumin, and ginger to the pot. Stir constantly for about 30 seconds until the spices are fragrant (blooming the spices).
  5. Pour in the vegetable broth and bring it to a gentle simmer. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer while you wait for the squash to finish roasting.
  6. Once the squash is done, let it cool for 5 minutes. Then use a spoon to scoop the flesh away from the skin. Add the squash flesh to the pot with the broth and aromatics.
  7. Add the can of coconut milk and stir to combine. Bring the soup back to a gentle simmer, then remove it from the heat. Let it cool for 5-10 minutes before blending.
  8. Blend the soup until smooth. If using an immersion blender, submerge it completely and blend in an up-and-down motion for about 2 minutes. If using a regular blender, work in batches (fill no more than halfway) and remove the center cap from the lid. Cover the lid with a clean kitchen towel and blend on low, gradually increasing speed.
  9. Taste and adjust seasoning. Add salt and pepper a little at a time. If the soup tastes flat, add another 1/2 teaspoon of curry powder or a squeeze of lemon juice.
  10. Serve immediately with your chosen garnishes, or let it cool completely and store for later. The soup thickens as it sits, so you might want to add a splash of broth or water when reheating.

Notes

Roasting the squash is essential for flavor—don’t skip it. For safety, cut a thin slice off the bottom of the squash so it sits flat, and microwave the whole squash for 2 minutes to soften the skin. Season at the end to avoid over-salting. The soup thickens as it cools; add more broth when reheating if needed. For a thicker soup, simmer uncovered after blending. For a thinner soup, add more broth or water.

Nutrition

Keywords: butternut squash soup, curried soup, vegan soup, gluten-free soup, budget-friendly soup, fall soup, easy soup recipe

Find it online: https://cookluma.com/cozy-curried-butternut-squash-soup-easy-budget-friendly-meal/