This curry cauliflower buttercup squash soup is the perfect easy recipe to make on a chilly fall night. It’s loaded with comforting flavors like ginger, garlic, curry, and coconut milk. If you love curry flavors, you will adore this soup!

Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free) - Daisybeet

A warming and comforting soup recipe

Some nights are just made for soup. Once the temperatures start to drop around late October, I begin craving soups more and more. They’re easy to make, versatile, and make great recipes for meal prep.

This curry coconut buttercup squash soup recipe is as nourishing as it is flavorful. It’s loaded with super healthy ingredients, like ginger, garlic, cauliflower and buttercup squash. These ingredients have lots of immune boosting ingredients, like antioxidants, fiber, vitamins A & C.

What is buttercup squash?

Would you believe me if I told you I had never made buttercup squash before developing this recipe? I’ve always stuck to butternut for soups and stews, but I wanted to mix it up a little this time.

If you’re like me and have never tried this winter squash, you’ve got to pick one up! Buttercup squash is a popular winter squash variety that is similar in shape to a small pumpkin. It has a thick, green-blue skin that is not edible.

Buttercup squash is one of the sweetest winter squash varieties. It has a vibrant orange flesh that is creamy, smooth, and downright delicious.

For this recipe, I roasted the buttercup squash whole in the oven at high heat. To add it to the soup, simply discard the seeds and scrape out the flesh! If you are unable to find buttercup squash, you can use butternut squash as a substitution.

Buttercup Squash to Roast for Soup - Daisybeet

Ingredients in curry cauliflower buttercup squash soup

Here are all the ingredients you need to make this recipe:

  • Buttercup squash
  • Cauliflower
  • Fresh Ginger
  • Garlic
  • White onion
  • Red curry paste
  • Vegetable broth
  • Light coconut milk
  • Lime juice
  • Salt, pepper, and olive oil for cooking
  • Fresh cilantro and sesame seeds for garnish (optional)
Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free) - Daisybeet

How to make curry cauliflower buttercup squash soup

First, roast the buttercup squash whole in the oven at high heat. Since this squash has a thick skin, roasting it whole is much easier than peeling it and dicing the flesh into cubes. Let the squash cool a bit until you are able to handle it with your hands.

On the stovetop, cook garlic, ginger, and onions in olive oil with salt and pepper. Then, add the cauliflower. You’ll use a whole head for this recipe.

Toss the vegetables in red curry paste and pour in vegetable broth. Let the vegetables simmer until the cauliflower is fork tender.

Open the cooked buttercup squash and discard the seeds. Use a spoon to scoop out the flesh, and add it to the soup pot with the other vegetables.

Blend the soup until creamy and silky smooth. I used a Vitamix blender.You can also use an immersion blender right in the pot.

Transfer the blended soup back to the cooking pot, and stir in coconut milk and lime juice. Season with more salt to taste, and you are ready to enjoy your soup!

Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free) - Daisybeet

I served this soup with crusty whole grain sourdough bread, warm from the oven. I made a loaf from my Wildgrain Box subscription. This Boston based company ships amazing homemade sourdough breads, fresh pastas, and pastries right to your door.

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Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free) - Daisybeet

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Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free)

This curry cauliflower buttercup squash soup is the perfect easy recipe to make on a chilly fall night. It’s loaded with comforting flavors like ginger, garlic, curry, and coconut milk. If you love curry flavors, you will adore this soup!

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: serves 46 1x
  • Category: main dish
Scale

Ingredients

  • 1 medium buttercup squash
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • Salt
  • Pepper
  • 1 medium head cauliflower, cut into florets
  • 3 tbsp red curry paste
  • 1 quart low sodium vegetable broth
  • 1 can light coconut milk
  • Juice of half a lime
  • Fresh cilantro and sesame seeds, for garnish

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with tin foil.
  2. Prick holes all around the skin of the buttercup squash. Place on the foil lined baking sheet and roast for 1 hour, until fork tender. Let the squash cool until cool enough to handle. Then, slice it open, discard the seeds, and spoon out the flesh into a bowl.
  3. In a large soup pot, heat olive oil on medium heat. Add the diced onion, garlic, and ginger. Add a generous shake of salt and pepper. Cook until onion is translucent, about 3-5 minutes.
  4. Add cauliflower and curry paste to the soup pot. Mix everything up so the vegetables are well coated in the curry paste. 
  5. Pour in the vegetable broth. Cover the pot, bring to a boil, then reduce to a simmer for 10-15 minutes, until cauliflower is fork tender. 
  6. Stir in the cooked buttercup squash.
  7. Transfer the soup to a high powered blender. You may need to work in batches. Blend on high until smooth and silky, 30 seconds – 1 minute. 
  8. Return the soup to the soup pot, and stir in the coconut milk and lime juice.
  9. Add more salt to taste if necessary.
  10. Garnish with fresh cilantro and sesame seeds, if desired.

Notes

  • You can also use an immersion blender to blend this soup right in the pot.
  • Keeps well in the fridge in an airtight container for up to 3-5 days.

Keywords: buttercup squash soup, vegan, gluten free

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Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free) - Daisybeet

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