Curried Butternut Squash Soup

The weather is chilly again. Time for soup.  It has been a month since we terminated our experiment in virtuous eating –  ending it with a Dim Sum bang followed up by a heavy festival of schnitzel.  Now we are back to the conventional arc of caffeine to wine that makes us better parents.  Well, sort of.  We still begin our day with a delicious smoothie.  And sometimes we end it with this butternut squash soup, the result of a triumphant attempt on the part of my husband to convert our standard recipe  – Bon Appetit’s Butternut Squash Soup with Cider Cream (which I also highly recommend) – into something essentially vegan. The key is the curry powder, a pinch of cayenne,  and the inspired addition of coconut kefir to finish. It’s both comforting and wholesome – perfect for this gloomy weather.

Vegan Roasted Butternut Squash Curry Soup

1 medium to large butternut squash, peeled, seeded, and coarsely chopped
1 sweet potato, peeled and coarsely chopped
2 large carrots, peeled and coarsely chopped
1/2 medium onion, coarsely chopped
1-2 teaspoons curry powder
Salt and pepper
2 Tablespoons vegetable oil
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
½ – 1 cup plain coconut kefir (cultured coconut milk)
water

Preheat oven to 425 degrees.

Toss squash, sweet potato, carrots, onion, curry powder, and salt and pepper to taste in a large mixing bowl with enough oil to coat well. Roast in a large cast iron skilled or roasting pan until very soft and slightly caramelized (45-60 minutes).

Cool slightly and transfer vegetables (in batches, if necessary) to a blender or food processor. Add cinnamon and cayenne. Puree while adding kefir and enough water to desired consistency. Correct seasoning.

  1. #1 by laartcompass on March 1, 2012 - 11:46 am

    This looks amazing, I can’t wait to make it!

  2. #2 by Julia F. McDonough on March 1, 2012 - 2:32 pm

    Yum! This is very similar to one of my favorite soup recipes, for Thai Butternut Squash Soup, from Moosewood’s Simple Suppers (yes, I still use my Moosewood cookbooks!). A very little bit of red or green curry adds some nice heat. That recipe also calls for spinach and tofu to be added at the end, which is a good nutritional boost.

  3. #3 by Kim on March 1, 2012 - 9:18 pm

    Sounds good. If you aren’t vegan and have no coconut milk, will regular milk work or stock?

    • #4 by domaphile on March 2, 2012 - 1:29 pm

      Hi Kim- I think you could – but then again, I would go with the Bon Appetit recipe which calls for both of those things- that one never fails. xo

  4. #5 by Helen Topcik on March 2, 2012 - 12:38 am

    That sounds comforting and delicious and definitely company worthy.

  5. #6 by df on March 2, 2012 - 10:25 pm

    This looks really delicious, and I’m a big fan of any soup that makes use of butternut squash. Yum!

  6. #7 by Matthew Horns on March 2, 2012 - 11:45 pm

    This sounds wonderful but is so much work. An alternative:

    Stick a butternut squash and a sweet potato in the oven on a baking tray. Bake at 400 degrees for 30 minutes. Take out of the oven, let cool for a few minutes. Take a spoon and dig in!

  7. #8 by Matthew Horns on March 2, 2012 - 11:53 pm

    Best-tasting food I have ever eaten:

    Climbed Mt. Whitney from the west side on the ninth day of a 100-mile backpacking hike. Got to the peak having eaten no breakfast. Other hikers were about to throw away their stale raisin bread crust remnants of their peanut butter and jelly sandwiches into the dumpster. I asked them to instead give the bread crusts to me. With a bewildered look they handed me the bag.

    Again, best-tasting food I have ever eaten.

  8. #9 by Matthew Horns on March 2, 2012 - 11:54 pm

    Simple foods are the best foods.

  9. #10 by Matthew Horns on March 3, 2012 - 12:04 am

    This recipe calls for 1/4 teaspoon cayenne pepper to be added to the entire batch. I typically add one full teaspoon of cayenne to each serving I eat, even when the dish contains a generous portion of fresh jalapeno peppers. Capsaicin included in these hot pepper products is huge in its ability to promote circulation of blood, sweat, tears, and lymph in our bodies and does a great service in helping our bodies flush out toxins.

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