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coconut curry butternut squash soup
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Coconut Curry Butternut Squash Soup with Crunchy Chickpeas

An easy vegan (or not!) soup with a hint of spice that is warm and hearty. Topped with crunchy chickpeas, parsley and yogurt.
Prep Time1 hour 5 minutes
Cook Time20 minutes
Total Time1 hour 25 minutes
Course: dinner, lunch
Cuisine: American, Indian-inspired
Keyword: butternut squash, cocounut curry, soup
Servings: 4 bowls
Calories: 500kcal
Cost: $20

Equipment

  • immersion blender or blender or food processor
  • 2 baking sheets
  • large pot
  • cutting board
  • a sharp knife

Ingredients

For the Chickpeas

  • 1 can drained chickpeas 15 ounces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp cayenne
  • ½ tsp salt
  • 1 tsp onion powder

For the soup

  • 1 medium butternut squash halved
  • 3 tbsp olive oil
  • 1 can coconut milk around 13 ounces
  • 2 tbsp Thai yellow curry sauce
  • 2 cups vegetable broth (or chicken broth)
  • 1 cup water
  • 2 cloves garlic chopped
  • ½ yellow onion chopped
  • 1 shallot chopped
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp smoked paprika
  • parsley for serving
  • coconut yogurt for serving (or greek yogurt)
  • 1 yellow potato diced, (optional)
  • 1 roasted chicken breast shredded or diced (optional)
  • ½ cup gnocchi noodles optional

Instructions

  • Start with roasting the butternut squash. Preheat the oven to 375°F. Slice the squash in half longwise, and scrape out the seeds and stringy bits. Drizzle the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Transfer the squash face down onto a baking sheet.
    1 medium butternut squash
  • Stab the outside of the butternut squash with a fork a few times to create steam holes. Then place the squash in the oven to roast for 45 minutes or until it's soft and fork-tender. The outside might be brown and bubbly looking. Let it cool for 10 minutes.
    **If you want the potato in your soup, add the potato to the sheet BEFORE baking the squash and drizzle it with oil. Bake it on the same pan for only 20 minutes, remove the potato from the pan, and put the sheet back in the oven to finish baking the squash.
    1 yellow potato, 2 tbsp olive oil
  • To prepare the chickpeas, get out your second baking sheet. Spread out the drained chickpeas on the sheet and dab them with a paper towel to make sure they are dry. Drizzle on the olive oil and toss the chickpeas with your hands until coated.
    1 can drained chickpeas, 3 tbsp olive oil
  • Sprinkle on the paprika, cumin, onion powder and cayenne pepper. Toss chickpeas until evenly covered with the spices. Place in the oven (next to the squash if it fits) and bake for 20 - 25 minutes at 375°F.
    1 tsp smoked paprika, 1 tsp cumin, 1 tsp cayenne, ½ tsp salt, 1 tsp onion powder
  • In a large pot over medium heat, heat up a tablespoon of olive oil. After a few seconds, throw in the onion, shallot and garlic and cook over medium heat until the onions are soft and appear translucent, about 4-5 minutes.
    ½ yellow onion, 1 shallot
  • Take your butternut squash and scrape out all the insides into the pot with a fork. Mix it up with the onions and continue to cook until the squash is heated up. Add the potato if you are using it. Add in the coconut milk, vegetable (or chicken) broth and water. Add in the thai yellow curry sauce, paprika, cumin and salt and stir together. Continue to cook on high heat for 5 minutes. Then bring to a simmer.
    1 can coconut milk, 2 tbsp Thai yellow curry sauce, 2 cups vegetable broth, 2 cloves garlic, 2 tsp cumin, 1 tsp salt, 1 tsp smoked paprika, 1 cup water
  • Spoon the soup into a food processor or blender in 2-3 batches, making sure to get the large butternut squash chunks in there. Blend on high until the soup is smooth, and pour it back into the pot. Or, leave everything in the pot and blend with an immersion blender if you have one.
    Optional: If adding, dump in the diced chicken and gnocchi after the blending process is finished.
    Continue to simmer the soup on medium low for 5-10 minutes.
    1 roasted chicken breast, ½ cup gnocchi noodles
  • Spoon the soup into a bowl for serving. Top with the crunchy chickpeas, yogurt and parsley. Enjoy!
    parsley, coconut yogurt