Creamy Curry Butternut Squash Soup (Vegan, Gluten-Free)

Warm up your winter evenings with this Creamy Winter Curry Butternut Squash Soup—a hearty, vegan, oil-free, and gluten-free dish perfect for the chilly season. Packed with warming spices like curry and cinnamon, it features nutrient-rich butternut squash and velvety cashew cream, delivering comfort and nourishment in every spoonful. This soup is not just a meal but a cozy hug for your soul!

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 35 minutes

Ingredients

• 1 cup (150 g) red onion, roughly chopped

• 2 cloves garlic, minced

• 1/2 tsp crushed red pepper flakes (optional)

• 1 medium butternut squash (approx. 3.5 lbs/1.6 kg), peeled and cubed

• 2 medium carrots (approx. 200 g), peeled and sliced

• 1 large sweet potato (approx. 300 g), peeled and cubed

• 2 tbsp curry powder

• 1/2 tsp ground cinnamon

• 1/2 tsp sea salt (adjust to taste)

• 1/4 tsp ground black pepper

• 4 cups (960 ml) low-sodium vegetable broth

• 1 can (14 oz/414 ml) full-fat coconut milk or 1 cup (240 ml) homemade cashew cream

Instructions

1. Prepare Vegetables:
   Peel and chop butternut squash, sweet potato, and carrots into evenly sized pieces to ensure uniform cooking.

2. Sauté Aromatics:
   Heat a large soup pot over medium heat. Add 2-3 tablespoons of water and sauté the onions and red pepper flakes for 2-3 minutes. Add garlic and cook for another minute, stirring frequently to prevent burning.

3. Cook Vegetables:
   Add the butternut squash, carrots, and sweet potato to the pot. Sprinkle in curry powder, cinnamon, salt, and pepper. Stir well to coat the vegetables in the spices, letting them absorb the flavors. If the vegetables begin to stick, add a small amount of the vegetable broth to prevent burning. Cover and cook on medium heat for about 5 minutes, stirring occasionally.

4. Simmer:
   Pour in the remaining vegetable broth and coconut milk (or cashew cream for a richer texture). Bring to a gentle boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes or until the vegetables are tender.

5. Blend:
   Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture in batches to a high-speed blender. Blend until velvety smooth and return to the pot.

6. Adjust and Serve:
   Taste and adjust seasoning. Serve hot, optionally garnished with roasted squash seeds, a drizzle of coconut milk, or a sprinkle of fresh herbs.

Nutritional Information (per serving)

• Calories: 210

• Protein: 4 g

• Carbohydrates: 33 g

• Fat: 9 g

• Fiber: 5 g

• Vitamin A: 390% DV

• Vitamin C: 45% DV

Health Benefits

• Rich in antioxidants: Butternut squash, sweet potatoes, and carrots provide beta-carotene, which supports vision and immune health.

• High fiber content: Promotes digestive health and provides a feeling of satiety.

• Anti-inflammatory properties: Curry powder and cinnamon contain compounds that may help reduce inflammation.

• Dairy-free creaminess: Cashew cream or coconut milk adds healthy fats essential for energy and absorption of fat-soluble vitamins.

This Creamy Winter Curry Butternut Squash Soup is not only a feast for the taste buds but also a nutritional treasure, perfect for a cozy dinner or a holiday appetizer. Its versatile flavor can be adjusted with garnishes, making it a favorite for everyone around the table!

For a heartwarming winter meal, try our Vegan Mushroom Cream Soup! It's a creamy, comforting dish filled with earthy flavors, perfect for cozy nights. Check out the full recipe here: Vegan Mushroom Cream Soup. You'll love the rich texture and wholesome ingredients, making it an ideal companion to this seasonal soup. Enjoy both dishes and stay cozy!

Cashew Cream

• 3/4 cup (112g) raw cashews, soaked overnight or in hot water for 1 hour

• 1 cup (240ml) filtered water

Garnish Ideas

• Toasted pumpkin seeds

• Vegan yogurt

• Red pepper flakes

Instructions:

1. Soak the Cashews: Place 3/4 cup (about 90g) of raw cashews in a bowl with enough water to cover them. Let them soak for at least 8 hours or overnight for a smoother cream. If you're in a rush, use boiling water and soak the cashews for about 1 hour.

2. Drain and Rinse: After soaking, drain and rinse the cashews well to remove any residual soaking water.

3. Blend the Cashews: Add the soaked cashews and 1 cup (240ml) of filtered water to a high-speed blender. Blend on high for several minutes until the mixture is smooth and creamy. If your blender isn't very powerful, pause every 1-2 minutes to scrape down the sides and give the machine a break.

4. Adjust Consistency: For a thicker cream, use less water, and for a thinner consistency, add more water.

This cashew cream can be used in both sweet and savory dishes. If you prefer a richer cream for sauces or dips, adjust the amount of water accordingly.