If you’re looking for a warm, comforting soup that is packed with flavor, easy to make, and perfect for a healthy lifestyle, this Curry Butternut Squash Soup is just what you need! This recipe is completely oil-free, whole-foods plant-based (WFPB), and great for weight loss. Plus, if you have your butternut squash pre-roasted, this soup comes together in no time!
Why You’ll Love This Soup
- Creamy and satisfying without any dairy or oil
- Loaded with nutrients from wholesome ingredients
- Perfect for meal prep and easy to reheat
- Great for weight loss – low in calories but filling
- Packed with warm, cozy flavors from curry powder, cinnamon, and garlic
Key Ingredients & Their Benefits
Butternut Squash
The star of this soup! Butternut squash is naturally sweet and creamy, making it perfect for a velvety soup base. It’s packed with fiber, vitamin A (beta-carotene), vitamin C, potassium, and antioxidants, which help boost immunity, improve digestion, and promote healthy skin. Since it’s low in calories but high in fiber, it keeps you full and supports weight loss.
Curry Powder
This warming spice blend adds a depth of flavor and mild heat to the soup. Curry powder often contains turmeric, cumin, coriander, and ginger, all of which have anti-inflammatory and digestive benefits. Turmeric, in particular, is known for its curcumin content, which helps reduce inflammation and support overall health.
Onion & Garlic
These aromatic ingredients create a flavorful base for the soup. Onion and garlic are rich in antioxidants and sulfur compounds, which support immune function, heart health, and digestion. They also add natural depth and umami to the dish without needing oil or processed flavor enhancers.
No-Chicken Vegan Broth
Instead of regular vegetable broth, using No-Chicken Vegan Broth enhances the savory, rich taste of the soup. It mimics the comforting umami of traditional chicken broth but is completely plant-based. This broth is usually fortified with B12 and other essential nutrients, making it a great addition to a WFPB diet.
Soy Milk & Coconut Extract
Instead of full-fat coconut milk, which can be high in calories and fat, this soup uses unsweetened soy milk and coconut extract to achieve a creamy texture and tropical flavor. Soy milk is high in plant-based protein and contains essential amino acids, while coconut extract gives a deliciously rich taste without the extra calories. This simple swap keeps the soup weight-loss-friendly while still feeling indulgent.
Cinnamon
A touch of cinnamon adds warmth and complements the sweetness of the butternut squash. Cinnamon is known for its ability to help regulate blood sugar levels and improve metabolism, making it an excellent spice for a healthy, balanced diet.
How to Make This Soup Quickly
The best part about this soup is how quickly it comes together if your butternut squash is already roasted. Simply sauté onions and garlic (in a bit of broth instead of oil), add the spices, broth, and pre-roasted squash, then blend everything until smooth. Stir in soy milk and coconut extract, heat through, and enjoy!
Final Thoughts
This Curry Butternut Squash Soup is a comforting, nutritious, and easy-to-make meal that’s perfect for any season. It’s packed with vitamins, antioxidants, and warm, cozy flavors—all while being oil-free, plant-based, and weight-loss-friendly. Whether you’re meal prepping for the week or looking for a quick and healthy dinner, this soup is a winner!
Let me know if you try this recipe—I’d love to hear your thoughts!
Curry Butternut Squash Soup
Equipment
- 1 Vitamix
Ingredients
- 1 medium Butternut Squash, peeled and chopped
- ½ cup onions, diced
- 3 garlic cloves, minced
- 2 tsp curry
- 4 cups No Chicken broth
- ½ cup soy milk
- 3 drops coconut extract
- ¼ tsp cinnamon
Instructions
- If you have roasted butternut squash proceed to next instructions.
- Preheat oven to 400 degrees F. Take a baking tray and line with silicon mat or parchment paper. Spread evenly on baking tray and bake until tender. Allow to cool for 10 minutes.
- In your high speed blender all all the ingredients except for the curry powder.
- Take a dry frying pan and add the curry powder and allow to bloom over medium heat. Once you smell the curry, remove from stove and add to the blender.
- Blend until smooth. Continue to add stock or soy milk until you reach the consistency you want. Heat in a pot on stovetop until bubbling. Top with pumpkin seeds and or vegan sour cream.
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