Plant-Based Curried Butternut Squash and Carrot Soup

This soup is the perfect recipe as we enter the Autumnal months. It is packed full of goodness, flavour and only takes 30 minutes to make.

To make 4 servings of this delicious curried butternut squash and carrot soup, you will need the following:


  • 1 tbsp Coconut Oil
  • 2 Medium Onions
  • 3 Garlic Cloves
  • 1 Butternut Squash
  • 3 Medium Carrots
  • 400 mL (1 can) Coconut Milk
  • 1.5 tbsp Curry Powder
  • 0.25 tsp Ground Cinnamon
  • 3 tbsp Maple Syrup
  • 1 Vegetable Stock Cube
  • 2 Cups Boiled Water
  • Salt
  • Pepper


Step 1

Chop the onions, garlic, butternut squash and carrots into small chunks.

Step 2

Add the coconut oil to a large pan over medium heat. Once the oil has melted, add the onions and garlic, and fry for 5 minutes.

Step 3

Add the butternut squash, carrots, curry powder, ground cinnamon and a pinch of salt and pepper. Cover the pan with a lid for 5 minutes, occasionally stirring.

Step 4

Add the coconut milk, water, maple syrup and stock cube. Mix together well and bring to the boil, then reduce back to medium heat and cover for 20 minutes, or until the vegetables are soft.

Step 5

Finally, use a handheld blender to blend the ingredients until smooth.

You can also use a standalone blender. However, you will need to split the mixture into batches.

Step 6

Return to the hob for 2 minutes and then serve.

Step 7


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