Vegan Butternut Coconut Curry Soup


I can tell that Fall is really starting to grasp a hold of me when I start craving soups, all summer long I cannot get enough fresh fruits and vegetables into me, and I would most days rather eat fruit salad for dinner than turn on my oven, but as soon as Fall starts to make its way into New England, soups also seem to invade my life.

Now you may have grasped by now that I tend to hang on to every last drop of Summer like my life depended on it, but soup does make the colder weather a little more tolerable. I mean soup is basically a hug in a bowl, it is warm and nourishing, and just wants you to feel better. 

One of my all time favorites that I honestly cannot even believe that I have gone this long without sharing this recipe with you is this deliciously creamy Butternut Squash Soup that I eat at least twice a week in the winter time. It is one of those soups that just sits deep in your belly and makes you feel so unbelievably satisfied.

Vegan Butternut Coconut Curry Soup

The days of watery noodle soup that need to be drenched with saltine crackers are long gone and have been replaced by gems like this one that are so much more than a side dish. 



  • 2 Cups Coconut Milk (Full-Fat from the can makes for a creamier soup, or you can use the kind from the Milk aisle, which is a little less creamy, but less calories overall)
  • 1.5 Cup Vegetable Stock
  • 2 TB Red Curry Paste
  • 1 Tsp Olive Oil
  • 2 lbs (or 2 Bags) Frozen Butternut Squash
  • 3 Cloves Garlic
  • 1 large Yellow Onion 
  • 2 Cups Spinach
  • Salt to Taste
  • Garnish
  • 1 TB coconut milk
  • 2 TB parsley


  • Sauté the onion and garlic in a large saucepan with olive oil until soft. 
  • Next add the vegetable stock, curry, coconut milk, and butternut squash. Cook until squash becomes tender. Add a pinch of salt to taste. 
  • Pour all contents into a blender and blend until smooth. Taste and add a little more curry paste, or salt as desired. 
  • After blending, add soup back into the pot and cook for an additional 20 minutes over medium heat. Add water to soup if too thick. 
  • Before removing from pot, add two cups of spinach and allow the spinach to wilt before serving. 
  • Serve in bowls, and top with a drizzle of coconut milk and parsley.