Curried Butternut Squash Soup

Warm up your bones with this creamy, perfectly healthy, low-fat, gluten-free recipe for curried butternut squash soup

I was recently on a food and decoration committee for a women’s conference. We had over 150 women attend and we served a smorgasboard of soups and salads; one of the soups we served was this amazingly creamy, healthy, low-fat, gluten-free and vegan recipe for curried butternut squash soup.

Creamy, perfectly healthy, low-fat, gluten-free recipe for curried butternut squash soup. Bakerette.com #gluten-free #vegan #healthy #soup #recipe

A woman on our committee created this recipe and I knew it would be a HUGE success from the get-go. Just the individual words Curried…Butternut…Squash…Soup sound scrumptious.

After I made this soup recipe, I was in LOVE! It was so simple to make. Seriously. I thought it would be time-intensive, but it wasn’t anything like that. The time actually went by rather quickly making it; especially with the already pre-bought cubed squash! A HUGE time saver and the additional cost is well worth it! The result for this curried butternut squash soup is divine!

In fact, after all the women went through the line to dish up their soup and salads, I went through. This was the soup that went first! When I saw how low the pot was, I was so glad I had reserved a bowl for myself at home! Shhhh, don’t tell! I’m selfish like that.

Creamy, perfectly healthy, low-fat, gluten-free recipe for curried butternut squash soup. Bakerette.com #gluten-free #vegan #healthy #soup #recipe

This recipe for curried butternut squash soup is:

Perfectly spiced

Creamy

Colorful

Light but filling

Flavorful

Divine

Very healthy

Low in fat

Gluten free

High in calcium

High in fiber

High in magnesium

High in potassium

Very high in Vitamin A

High in vitamin B12

Very high in vitamin C

Enjoy!

If you love this curried butternut squash soup recipe, I think you’ll also enjoy these other soup recipes for…

Thee Best Vegan French Onion Soup

Slowly carmelizing the onions gives this vegan French onion soup a rich, savory flavor. A fantastic recreation of the original. Bakerette.com (vegan, dairy free, healthy)

Black Bean Quinoa Soup

Black Bean Quinoa Soup. A hearty meal full of nutritious ingredients | Bakerette.com #healthy #gluten-free #vegan #soup #recipe

Healthy and Delicious Mushroom and Kale Soup

Hearty and Nutritious Mushroom and Kale Soup by Bakerette.com

Enjoy!

M-wah xoxo Jen

Curried Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup and Stews
Serves: 6
Ingredients
  • 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (it saves a LOT of time if you buy pre-chopped)
  • Sea salt, to taste
  • Black pepper, to taste
  • Onion powder, to taste
  • 1 tablespoon coconut oil
  • 1 large onion, sliced and chopped
  • 4 garlic cloves, minced or pressed
  • 2 stalks celery, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon red pepper flakes, plus more to garnish
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 32 ounces vegetable stock
  • 1 can full-fat coconut milk
  • Fresh lime juice, to taste
  • Sunflower seeds (optional)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line a baking pan with foil and lightly rub down with coconut oil. Add cubed butternut squash in a single layer. Sprinkle with salt, pepper, and onion powder to taste. Bake for approximately 20-30 minutes or until lightly golden brown.
  2. Meanwhile, In a large stock pot, warm up coconut oil over medium heat. Add onion, garlic, and celery and saute until onion is golden brown. Add cooked squash to sauteed vegetables. Mix in curry, cumin, salt, red pepper flakes, onion powder, and paprika until well combined.
  3. Working in batches, add vegetables to blender or food processor. Add a portion of the vegetable broth and puree until smooth and creamy. Repeat until finished.
  4. Return soup to stock pot over medium heat; stir in coconut milk, and warm through. Stir in in fresh lime juice to taste. The lime really brings the flavors alive.
  5. Lightly garnish with red pepper flakes and sunflower seeds.
Nutrition Information
Serving size: 1 serving Calories: 142 Fat: 4.3g Saturated fat: 3.5g Trans fat: 0.0mg Carbs: 26g Sugar: 7.6g Sodium: 175mg Fiber: 5g Protein: 3.2g Cholesterol: 0mg

Recipe by Faith Erickson of West Jordan, Utah

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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