Vegan Curry Butternut Squash Soup

This vegan curry butternut squash soup is made with Hot Punjabi Masala for a sweet, spicy, complexly flavored vegan soup you'll want on repeat.

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Inactive time: 45

Total Time: 1 15

Servings:

Calories: 670kcal

Equipment

Ingredients

2 pounds butternut squash peeled, seeded, and diced; see Note 1
1 red onion peeled and quartered
1 Yukon gold potato about ½ pound total, peeled and quartered
1 tablespoon plus 2 teaspoons neutral oil divided
1 tablespoon Dil's Hot Punjabi Masala see Note 2
1½ teaspoons kosher salt
1 teaspoon minced ginger
15 ounce can full-fat coconut milk
2 cups water
Salt and pepper to taste

Roasted chickpeas and pistachios:

15 ounce can chickpeas drained and rinsed
2 teaspoons neutral oil
1 teaspoon Dil’s Hot Punjabi Masala see Note 2
½ teaspoon Kashmiri chili powder optional
½ teaspoon kosher salt
½ cup shelled pistachios crushed lightly

For serving:

¼ cup fresh cilantro minced, for garnish

Instructions

Roast the vegetables:

Preheat the oven to 400ºF. Arrange the butternut squash, red onion, and potato on a baking sheet. Drizzle with 1 tablespoon of neutral oil. Season with 1 tablespoon Hot Punjabi Masala and 1½ teaspoons kosher salt. Toss to coat evenly with the spices.
Transfer to the oven for 35 minutes or until the squash and potatoes are fork-tender. Flip the vegetables once midway through roasting.

Roast the chickpeas:

Arrange the drained chickpeas, 2 teaspoons neutral oil, 1 teaspoon Hot Punjabi Masala, ½ teaspoon Kashmiri chili powder, and ½ teaspoon salt on a second baking sheet. Toss to coat.
Transfer the sheet pan with the chickpeas to the oven during the last 15 minutes of the squash roasting.
During the last 5 minutes of roasting, remove the sheet pan with the chickpeas and add the crushed pistachios. Toss to combine and return to the oven for 5 minutes.
Remove both baking sheets from the oven and set aside.

Prepare the soup base:

As the vegetables and chickpeas roast, prepare the soup base. Heat 2 teaspoons of neutral oil in a large pot over medium heat and add the minced ginger. Sauté for 1 to 2 minutes. Add the full-fat coconut milk and 2 cups of water. Turn the heat to medium. As soon as the coconut milk begins to bubble, reduce the heat to low and simmer as the vegetables and chickpeas finish roasting.

Finish the chickpeas and pistachios:

Taste the chickpeas and add more salt if needed. Transfer to a bowl and keep warm.

Finish the soup:

Add the roasted squash, onion, and potato to the pot of coconut milk. Use an immersion blender to blend the soup until completely smooth. Simmer for 10 minutes. Taste and add more salt and pepper if needed.

To serve:

Spoon the butternut squash soup into bowls. Garnish with minced cilantro. Spoon the roasted chickpeas and pistachios on top. Enjoy!

Recipe notes

Note 1: You need about 1¼ pounds–or 4 cups diced–of butternut squash. A 2-pound squash, once peeled and seeded, should yield about 1¼ pounds. It’s okay if you have a little more or a little less. Alternatively, you can purchase a 20-ounce package of pre-diced butternut squash.
Note 2: While I love Dil’s Hot Punjabi Masala, you can make it with your favorite masala. Try it with Garam masala for a warm, spiced flavor or with your favorite curry powder.

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