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Coconut Curry Squash Soup

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4-6 1x


Kicking off soup season (yay!) with this super flavorful, comforting vegan coconut curry squash soup. It's creamy, luscious, warming and easy to make - perfect for a weeknight fall/winter dinner!



  • 3 tbsp sesame oil
  • 1 large yellow onion, diced
  • 1 tbsp garlic, minced
  • 4 cups cubed butternut squash
  • 3 cups diced carrots
  • 2 1/4- 1/2 tsp salt
  • 2 tbsp + 1 tsp curry powder
  • 1 tsp turmeric
  • 1/4-1/2 tsp red pepper flakes
  • 3 cups low sodium vegetable broth
  • 1 13.5 oz can full-fat coconut milk
  • 3 tbsp unsweetened peanut butter
  • 1 1/2 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp coconut sugar
  • For garnish: extra coconut milk, chopped peanuts, cilantro, sesame seeds


  1. In a large dutch oven, heat sesame oil over medium heat. 
  2. Add onion and sauté for 5-7 minutes, stirring occasionally, until softened. Add garlic and continue cooking for another 2-3 minutes.
  3. Add in squash, carrots, and spices and stir well to coat. Cook for 5-7 minutes stirring a few times.  Add broth and coconut milk and bring to boil. Then, reduce heat to medium low, cover and simmer until squash is fork-tender (about 40 minutes).
  4. After veggies have softened, add peanut butter, lime juice, rice wine vinegar, and coconut sugar and stir well. 
  5. Use either an immersion blender or regular blender to purée soup until smooth. If using a blender, make sure it's heat-safe.
  6. Taste and adjust spices as desired.
  7. Garnish with extra coconut milk, cilantro, sesame seeds and/or chopped peanuts.

  • Category: Soups
  • Method: Stovetop

Keywords: coconut curry squash soup