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Ingredients

How to make it

  • Heat the sautéing oil in a large pot over medium heat.
  • Add onion and cook for 2 minutes, continuously stirring.
  • Add the garlic and ginger and continue to stir.
  • Cook the mixture until onion is semi-clear (translucent) – about 3 or 4 minutes.
  • Add red pepper and bay leaves and cook for another minute.
  • Stir in salt, squash, and curry powder; cook for about 5-6 more minutes.
  • Raise the heat to medium-high. Add vegetable stock.
  • Cover pot and bring to a boil. After it has reached boiling, lower heat and simmer for 15-20 minutes.
  • Check the squash every few minutes to see if it is tender. After squash is tender, add the sugar and cook for another 3 minutes.
  • Add the soy/coconut milk and continue to cook for another 6-8 minutes.
  • Remove the bay leaves, and using a hand blender or an upright blender (let cool a bit if using an upright), puree mixture until it is smooth.
  • Reheat, if cooled in last step, and serve. Serving suggestions below.
  • Serving Suggestions: Serve with a dollop of vegan sour cream or plain vegan yogurt. Sprinkle with chives or dried parsley.
  • Variations: Although Butternut Squash makes this soup fairly rich, you can use Pumpkin, or any other squash, if preferred. Also, coconut milk will add richness to the soup if used.

Reviews & Comments 3

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    " It was excellent "
    copperpot ate it and said...
    I made this yesterday. I came back and joined this website so I could post how yummy it was! Also the site is awesome.
    Yum! Love this recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    The curry and coconut combined with ginger make this wonderful.
    Five forks and a big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    shandalulu ate it and said...
    This sounds great! I love squash in any way, shape, form! You've got my five (:
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yum. I love butternut squash and just picked some up at the market last weeend. Going to put them to good use in this recipe. Great post and a high 5.
    Was this review helpful? Yes Flag

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