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Butternut Squash Soup

This Butternut Squash Soup is the second one of my butternut squash recipes. Like the Butternut Squash Pizza, it is a vegan and gluten free recipe, and it comes with kale, chickpeas, and onions, plus a dose of healthy turmeric and tasty curry. You might also call it a Butternut Squash Curry instead of Butternut Squash Soup – but who would argue about things like this?

Large bowl of the Butternut Squash Soup topped with almonds.

No, I did not buy the whole butternut squash supply of the city. You might think this because it’s already the second recipe this week with it as one of the main ingredients.

The truth is that I’ve simply been enormously curious because I never cooked with butternut before. And I had never imagined that one could use it in so many easy recipes with delicious taste. So here is the totally different follow-up to the Butternut Squash Pizza.

I think I already remarked recently that in fall I like to snuggle into my blanket and enjoy a warm soup to lift my spirits.

Top view on a small and big bowl of the Butternut Squash Soup placed on blue decorative towel with golden spoon.

And when I had to find out today that the temperatures were as low as 40ºF (5ºC), I’m all the more craving for my favorite blanket and the couch. And the warm, invigorating soup. Seriously, didn’t they also call this “golden October”?

Enjoy the Butternut Squash Soup in fall

The only golden thing I could think of was indeed the butternut squash that was still waiting in my pantry. I hadn’t made up my mind what to use it for. But when I tried to feel my fingers after a short bike ride, the choice was obvious: a Butternut Squash Soup it had to be.

With the coconut milk that I had stocked up on, I decided that it would be amazing to make the soup in style of a curry – with turmeric as a typical ingredient.

Closeup view on the Butternut Squash Soup

As with butternut, my experience with that spice was rather limited so I was really, really curious to use it. Not only because of the taste but also due to the health benefits of turmeric (read more here), ranging from reducing chronic inflammation to helping with depressions.

The preparation of the Butternut Squash Soup is really easy. You peel and chop the squash, cook it a bit in coconut milk before you add kale, onion, chickpeas, curry, and turmeric. Salt and pepper also helps.

After about 20 minutes of cooking, you can enjoy this healthy beauty topped with crunchy almonds. And now excuse me, I’ll have another bowl!

Collage of two pictures of the Butternut Squash Soup with recipe title text.If you give this a try, tag me on Instagram and Facebook. Show me your picture, love seeing all your remakes. Happy and fun beginning of fall, Florian.

Butternut Squash Soup

Butternut Squash Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Butternut Squash Soup is the second one of my butternut squash recipes. Like the Butternut Squash Pizza, it is a vegan and gluten free recipe, and it comes with kale, chickpeas, and onions, plus a dose of healthy turmeric and tasty curry. You might also call it a Butternut Squash Curry instead of Butternut Squash Soup – but who would argue about things like this?

Ingredients

  • 2 15 oz (400 ml) cans coconut milk
  • 1 butternut squash
  • 3 handfuls kale
  • 15 oz (400 g) can chickpeas
  • 1 onion
  • 1 tsp turmeric
  • 2 tsp curry
  • salt, pepper
  • 1 handful almonds

Instructions

  1. Peel and seed the butternut squash. Chop into thumb-size bites.
  2. In a large saucepan, bring the coconut milk to a boil. Add the butternut squash and cook for about 10 minutes on medium heat.
  3. In the meantime, wash/peel and chop the (red) onion and kale. Add to the saucepan along with the chickpeas, turmeric, and curry. Season with extra salt and pepper, if desired. Cook for another 10-15 minutes until the squash is soft.
  4. Serve with a topping of almonds.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 220Total Fat: 7gSaturated Fat: 3.3gTrans Fat: 0gUnsaturated Fat: 3.2gCholesterol: 0mgSodium: 480mgCarbohydrates: 34gFiber: 7.6gSugar: 9.1gProtein: 8.4g

Del's cooking twist

Saturday 1st of October 2016

Such a delicious soup!! Love everything in it, looks gorgeous!

Michelle Nahom

Friday 16th of October 2015

I love butternut squash soup and trying new recipes with it! This one looks delicious...especially with that curry!!

Florian @ContentednessCooking

Friday 16th of October 2015

Thanks a lot Michelle. It's actually the combination of curry and turmeric that makes it so great. :)

MomOnTimeout

Friday 16th of October 2015

This looks amazing! What a delicious soup - makes me want to run out and get a butternut quash RIGHT.NOW. :)

Florian @ContentednessCooking

Friday 16th of October 2015

:) Don't hold back!

Dee Dee Eberle

Thursday 15th of October 2015

You had me at "butternut". This time of year, I almost always have it in my kitchen, ready for delicious meals like this one. I love the addition of the chickpeas. What a great use of a contrasting texture! Yum!

Florian @ContentednessCooking

Friday 16th of October 2015

Thanks, Dee Dee. It's always good to be prepared :)

ErinBrighton

Thursday 15th of October 2015

I could eat butternut squash every single day this time of year! Love that this recipe also has kale and chickpeas! Delicious.

Florian @ContentednessCooking

Friday 16th of October 2015

Thanks a lot, Erin!

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