Curried Vegan Butternut Squash Soup

I concocted this soup recipe to serve in pretty vintage punch glasses for my friends’ wedding. It provides a big mouthful of flavors- salty, sweet, spicy, and herbaceous, so it works well as an amuse bouche or an appetizer when served this way or even in tiny shot glasses. It is also a perfect hearty (yet still) vegan soup if you’re feeling like a big bowl of warming spices and pure deliciousness on a cold an rainy day.

  • INGREDIENTS FOR THE SOUP
  • 1 medium butternut squash about 2 lbs(peeled and cubed)
  • 1 yellow onion
  • 1 tbsp virgin coconut oil
  • 1 can of coconut milk
  • 1 pinch of black mustard seeds
  • 5 cups of water or veggie broth
  • 2 green cardamom pods
  • 1 pinch of tumeric
  • ½ teaspoon powdered ginger
  • 1 heavy pinch of salt
  • 1 inch knob of ginger peeled and cut into coins

 

  • INGREDIENTS FOR THE CROUTONS
  • ½ loaf of day old baguette cut into tiny cubes
  • 1 tablespoon olive oil
  • 1 tablespoon tandoori spice (or hot madras curry powder)

Curried Vegan Butternut Squash Soup

 

  • INSTRUCTIONS FOR THE SOUP
  • Sauté onions, ginger, and spices in coconut oil over medium heat in a large dutch oven until onions begin to caramelize.
  • Add butternut squash and water and turn heat to high. Bring to a boil and cook until butternut squash becomes exceedingly tender 15 or so minutes.
  • Working in batches, add butternut squash, onions, and some of the cooking liquid to the bowl of your food processor and puree until very smooth. Be careful that your cardamom pods do not get into the food processor.
  • Once all of the soup is puréed, return to pot, stir in the coconut milk and cook for a few minutes longer. You can put the soup through a food mill if you like to get it super smooth; I did not.

 

  • FOR THE CROUTONS
  • Heat oven to 375º, and like a baking sheet with parchment paper
  • Toss bread cubes with olive oil and tandoori spice to coat
  • Bake for about 5 minutes until bread is nice and crispy
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{ 5 comments… read them below or add one }

lemonsandanchovies December 19, 2010 at 8:19 PM

I'm imagining how this soup must taste and I have to say, I really like it. Butternut squash soup tends to be a little bland to me but after tasting a friend's curry powder infused vegetable soup last night, I can see how good it would be with the squash. I'll have to bookmark this recipe.

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sabrinamodel December 19, 2010 at 9:43 PM

Thank you so much, Jean. It was really lovely, and I think aside from the cake, this was the favorite dish at the party. I love butternut squash, but I agree that it can be one note and a little to sweet. Hopefully you’ll enjoy this one.

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Ilke December 21, 2010 at 5:32 PM

Close-up of croutons looks great, you can really see the spice (and even smell it!). Those were some lucky guests!

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sabrinamodel December 21, 2010 at 8:56 PM

Thanks Ilke! I love making homemade croutons. So simple and totally over the top delicious.
I was a lucky hostess too.

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Kitchen Hideaway December 27, 2010 at 11:16 AM

Looks beautiful! I recently made a curried butternut squash soup, but it wasn't vegan. I love the idea of adding coconut milk instead! Brilliant. I also need to try those croutons!

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