Roasted Butternut Squash Soup and Curry Condiments
Warm up your senses with this velvety Roasted Butternut Squash Soup and Curry Condiments, a perfect blend of creamy, spiced comfort and vibrant, crunchy toppings. The caramelized richness of oven-roasted butternut squash pairs beautifully with aromatic spices like cumin, coriander, and turmeric, while a splash of coconut milk adds a luscious, tropical twist. Topped with an array of curry-inspired condiments—think crispy fried shallots, toasted coconut flakes, roasted pumpkin seeds, and a sprinkle of red chili flakes—this hearty soup is as layered in texture as it is in flavor. Ready in just over an hour, it’s the ideal fall or winter recipe to impress at dinner parties or cozy nights in. Bursting with bold, warming spices and nourishing ingredients, this vegan-friendly soup is as comforting as it is exotic, making it a must-try for lovers of bold flavors.
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Recipe Information
Ingredients
- 2 medium-sized (about 3 lbs each) butternut squash
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 2 teaspoons or to taste salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped cilantro (for garnish)
- 0.25 cup (as condiment) toasted coconut flakes
- 0.25 cup (as condiment) crispy fried shallots
- 0.25 cup (as condiment) roasted pumpkin seeds (pepitas)
- 1 teaspoon (optional, as condiment) red chili flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise. Scoop out the seeds and place the halves cut-side up on a baking sheet.
Drizzle 2 tablespoons of olive oil over the squash and season with 1 teaspoon of salt and a pinch of black pepper.
Roast the squash in the oven for 40-50 minutes, or until the flesh is soft and caramelized. Set aside to cool slightly.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the ground cumin, coriander, and turmeric, and stir to toast the spices for another 30 seconds.
Scoop the flesh out of the roasted butternut squash and add it to the pot.
Pour in the vegetable stock and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
Use an immersion blender to puree the soup directly in the pot until smooth, or transfer the mixture in batches to a countertop blender.
Stir in the coconut milk and lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
Simmer for an additional 5 minutes to heat through.
Serve the soup hot, garnished with chopped cilantro and any or all of the curry-inspired condiments: toasted coconut flakes, crispy fried shallots, roasted pumpkin seeds, and optional red chili flakes for heat.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 16.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
