Curried Butternut Squash Soup

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This spicy and savory soup warms you up from the inside out. 


2 Tbsp olive oil
1 cup chopped onions
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp red pepper flakes (or to taste)
2 t ground cumin
1 t ground coriander
1/2 tsp turmeric
1 tsp salt
freshly ground black pepper
1 medium butternut squash, peeled and cut into thin half-moons*
1 large sweet potato, peeled and cut into thin half-moons
1/2 t garam masala
6 cups vegan vegetable broth


Heat olive oil in a large pot over medium high heat. Add the onion and and red pepper flakes and cook, stirring occasionally, until lightly browned around the edges, 8 to 10 minutes.

Stir in the garlic and ginger and cook for another 2 minutes.

Add the cumin, coriander, turmeric, salt and pepper, mixing well.  Cook for another minute.

Add the butternut squash and sweet potato and cook until softened, about 10 minutes. Stir frequently, scraping the bottom of the pot.

Add the vegetable broth and bring to a boil, continuing to stir occasionally. Lower the heat, partially cover, and cook until the squash is very tender, about 20 minutes. Use a potato masher as the soup is cooking to break up the vegetables.

Stir in the garam masala.

You can adjust the consistency to your preference.  For a rustic soup, leave some texture. If you prefer a smooth soup, puree using an immersion or regular blender.  Just be sure to cool off the soup a bit before putting it in a blender.

Taste for seasoning and enjoy.

*A food processor fitted with the slicing blade makes short work of the task.  Cut the squash and potato into large chunks and feed into the food processor for slicing.

This entry was posted in gluten free, soups, vegan and tagged , . Bookmark the permalink.

1 Response to Curried Butternut Squash Soup

  1. Jim McCabe says:

    So delicious!

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