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Butternut Squash Curry Soup

Butternut Squash Curry Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

When you're craving comfort food, try @vegamelon's butternut squash curry soup that's loaded with flavor and sure to warm you up in no time!

Yield: 4


  • 1 tbsp Neutral Oil
  • 1 large Organic Onion, diced
  • 3 cloves Organic Garlic, minced
  • 1 tbsp Organic Ginger Root, minced
  • 3 tbsp Organic Red Curry Paste
  • 1/2 tsp Organic Ground Cinnamon
  • 1 tsp Organic Ground Sage
  • 1 tsp Organic Dried Thyme
  • 1/2 tsp Organic Paprika
  • 1/2 tsp Organic Cayenne, or to taste
  • 1 medium Organic Butternut Squash, peeled and cubed
  • 1 cup Water
  • 1 1/2 cups White Beans, cooked or 14-oz can drained
  • 2 tbsp Sriracha/Sweet Chili Sauce
  • 1 cup Full-Fat Coconut Milk
  • Salt, to taste
  • Pepper, to taste
  • Lemon Juice, to taste


1. In a large pot, heat the oil over medium-high heat and add the onion. Saute for 5 minutes.
2. Add garlic, ginger, curry paste, and spices to the pot. Incorporate well, and fry for 5 more minutes, or until fragrant.
3. Add in butternut squash and water. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until squash is tender.
4. Transfer everything in the pot to a blender, along with the beans, sriracha, and coconut milk. Blend until smooth and creamy.
5. Taste and season with salt, pepper, lemon juice, plus more spices as desired. Blend again until the flavors have been incorporated, then serve warm.

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