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Curry Cauliflower Buttercup Squash Soup (Vegan, Gluten Free)

5 from 2 reviews

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!

Ingredients

Scale
  • 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