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5 from 1 vote

Butternut Squash Soup

This comforting vegan-friendly soup is so creamy and flavorful. It's a tad sweet from the squash but has the perfect heat from the curry too.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: butternut squash, butternut squash recipes, butternut squash soup, fall recipes, vegan soup
Servings: 8


  • 2 tbsp Filippo Berio Extra Virgin Olive oil
  • 1 Large Onion, chopped
  • 4 Garlic cloves, chopped
  • 1 3.5 lb Butternut Squash, peeled, cubed
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Hot Curry Powder
  • 1 Sprig Rosemary, use just the leaves, minced
  • 3 cups Vegetable Stock
  • 14 oz Coconut Milk Can, unsweetened


  • Pumpin Seeds


  • In a pot, add the olive oil along with the onions and garlic. Sprinkle with a little salt and pepper. Saute until fragrant and transluscent.
  • Next, add the cubed butternut squash to the pot. Season with salt, pepper, curry powder, and add the rosemary. Stir together and let this cook for about 10 minutes until the squash starts to tenderize.
  • To the vegetables, add the stock and cook until the squash is tender. This takes about 25 minutes.
  • Then, add the coconut milk and stir. Using an immersion blender, blend the components of the soup together until creamy. You can also pour the mixture into a blender and blend that way.
  • Garnish pumpkin seeds and enjoy this luscious comforting soup!