Vegan

Curried Butternut Squash Soup

Curried Butternut Squash Soup: Clean Eating Healthy Soup Recipes by Little Miss Bakery

I feel like things are finally starting to slow down a little. School has been a frenzy of work, plus tons of things going on outside of work, and I’ve been feeling like I just can’t get it all done. Today, however, I got up early and got so, so much done. It’s not awesome getting up early on a day off, but hey, the amazing feeling of being on top of it is totally worth it. I have a little time to write, cuddle with my dog, check a few things off my to-do list, and, more importantly, dedicate some time to meditation and mindfulness. It’s hard to make time for meditation or yoga, but it makes a world of different in my day to day. Focusing on releasing yourself from duty, from time, from deadlines and just being is an incredible and life altering practice. What do you do to be mindful?

I also have time to cook up an amazing work-lunch to make the coming week a little easier on myself.I can’t tell you how many times I’ve made the soup. And that’s really saying something; I am someone who is always looking for and trying new things, so when I have a recipe that I constantly go back to again and again, it’s definitely a winner.

Curried Butternut Squash Soup: Clean Eating Healthy Soup Recipes by Little Miss Bakery

I fall back to this clean eating healthy soup recipe for many reasons.

First, it is what Kenny and I like to call “feel good”. Full of pureed roasted squash, caramelized onions, coconut milk: it leaves you feeling satisfied and warm and fueled. That is what gets me through most crazy work days, relying on a lunch packed with umph . It makes a huge difference in my energy and motivation levels throughout the rest of the day. Its been a few years since I began my health journey, and it’s amazing how much I have learned about my body and what it needs. Even after one day, I feel distinctly different after eating healthy vs. a more processed diet.

On top of that, this vegan soup is full of warm, spicy curry flavors, one of my favorite flavor profiles. Even more, it’s super, SUPER easy! I mean, you do need the time to roast the squash, but after that, when it’s all said and done, you’ve spent about 25 minutes doing stuff in the kitchen. And you’ve got a giant pot of delicious, satisfying soup to show for it.

Featured in the picture are amazing, hearty, multigrain croutons made from a piece of homemade toasted bread. Seriously, you’ll need to make this Easy Vegan Multigrain Bread with this soup.

Do like I do, and freeze half of this for a couple months from now. It’s a wonderful way to treat your future self. If you’re looking for another easy vegan soup, add Asparagus SoupSpicy Roasted Carrot & Fennel Soup, and  [Coconut] Cream of Poblano Soup to your list!

Curried Butternut Squash Soup: Clean Eating Healthy Soup Recipes by Little Miss Bakery

Curried Butternut Squash Soup

Print Recipe
Serves: 6 Cooking Time: 1 1/2 Hours

Ingredients

  • 2 medium butternut squash
  • 3 tbsp coconut oil
  • 1 small yellow onion
  • 2-5 tbsp red curry paste
  • 1 inch fresh ginger
  • 1 tsp ground coriander
  • Roasted seeds/ croutons (optional, garnish)
  • 2 cans coconut milk
  • Water for desired consistency (I used about 4 cups)

Instructions

1

Preheat the oven to 375F. Cut both squashes in half, and clean out the seeds and pulp.

2

Brush each squash with 1 tbsp coconut oil. Salt and pepper.

3

Place on a baking sheet, flat flesh side up. Roast for 45 minutes to 1 hour, until fresh is very tender.

4

About 20 minutes before squash comes out of the oven, heat a large soup pot over medium heat.

5

Roughly chop the onion, and peel and dice the ginger.

6

Add remaining coconut oil to the pan. Add the chopped onions and a pinch of salt, and saute for about 20 minutes, lowering heat it onions begin to burn on the edges.

7

At this point, the squash should be out of the oven. Allow to cool slightly, and then, with a large spoon, remove the flesh from the squash.

8

Add the ginger, coriander, and curry paste into the soup pot. Saute for 2-3 minutes until fragrant. Add the coconut milk and bring to a simmer. Add the squash flesh and simmer for 10 - 15 minutes. Salt and pepper to taste, and remove from heat.

9

Puree the soup. Use an immersion blender or blend the soup in batches,

10

To serve, top with roasted pumpkin seeds and your favorite croutons.

Notes

The amount of curry paste you add depends on the spice level of the curry paste you buy. Taste and adjust to your liking!

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