Vegetarian Butternut Squash Coconut Curry Soup

Looking for a change for your butternut squash soup? Try this vegetarian coconut curry version and you'll never make regular butternut squash soup again!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 135 Calories

Ingredients

• 1 teaspoon salt
• 1 cup shredded coconut
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 large butternut squash
• 4 cups vegetable broth, or as needed

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.

Step 3

Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.

Step 4

Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.