Butternut soup recipe - best butternut squash soup recipe | vegan soup recipes

coconut milk

🥗Healthier: cashew cream

💰Cheaper: milk

Cashew cream adds creaminess with fewer calories than coconut milk.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blend can be healthier and turmeric is more affordable.

Chop 500 g of butternut squash into blocks.

Chop 2 medium onions.

Measure out 1 teaspoon of curry powder.

Measure 30 g of butter and 400 ml of coconut milk, removing 100 ml of the coconut milk to set aside.

Heat deep fryer to 190°C (350°F).

Deep fry the butternut squash and onions for 10 minutes until golden and caramelized.

While frying, heat a pan over medium heat and add the butter followed by the curry powder, stirring until combined.

Add the coconut milk to the pan and heat briefly, then remove from heat.

Place the fried butternut and onions in a large bowl and pour the curry cream over them.

Using a stick blender, blend the mixture until smooth.

Ladle the soup into bowls and top with some of the reserved coconut milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens