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Make this simple and satisfying curried butternut squash soup in minutes! Use a can of pumpkin puree or leftover mashed butternut squash. Add rice noodles, coconut milk, and a pretty garnish of fresh cranberries for a pop of sweet-tart flavor and color.
When the fall season comes around, it’s prime time to start craving all the delicious winter squash recipes!
This is a nourishing one-bowl meal that’s vegan and vegetarian friendly, healthy meal plans that are low on carbs and gluten.
The soup base is full of aromatics like lime, turmeric and the essence of coconut. Those flavors match up perfectly with naturally sweet butternut squash or pumpkin.
It’s no wonder that curried butternut soups are so crave-worthy!
And if you don’t happen to have homemade mashed butternut squash on hand, you can easily substitute it with sweet potatoes or canned pumpkin puree.
Serving the soup
- Ladle the noodles and soup into a bowl and top it off with a spoonful of coconut cream and colorful fresh cranberries.
It may seem strange to see raw cranberries in a soup, but the small amount of crunchy cranberries literally pop with freshness.
I love they way the berries contrast with the creamy texture and sweet spice profile. I hope you enjoy it too!
15-Minute Curried Butternut Squash Soup
- ½ cup (50 g) fresh cranberries
- ¼ cup fresh cilantro
- 1 tablespoon (15 ml) vegetable oil
- 1 shallot (or ¼ cup chopped red onion), thinly sliced
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 15-ounce (280 g) can pumpkin puree, or 1 ¾ cups mashed butternut squash or sweet potato
- ½ cup (125 ml) vegetable broth
- 1 ½ cups (355 ml) unsweetened canned coconut milk
- ¼ cup (60 ml) unsweetened coconut cream
- 1 tablespoon fresh lime juice
- 1 ½ cups cooked rice noodles
Make the relish
- Pulse the cranberries and cilantro in a food processor about 10 seconds, just until the cranberries are coarsely chopped. Set aside.
Make the soup
- Heat the oil in a medium saucepan over medium-high heat. Add the shallot and cook until softened, 2-3 minutes. Stir in the curry powder and salt and cook 30 seconds.
- Add the butternut squash puree, vegetable stock, coconut milk and lime juice.
- Bring to a simmer, then lower the heat and cook 3 minutes. Turn off the heat and stir in the noodles.
- Serve the soup in bowls, topped with about 1 tablespoon each of the coconut cream and cranberry relish.
Karen’s Notes and Tips
- If you don’t have coconut cream, just spoon off some of the cream from the top of a can of coconut milk.