• Arpine Kostandyan

Creamy Vegan Butternut Squash Soup

This vegan butternut squash curried soup is super easy to make and is the perfect comfort food for fall and winter months.


  • 1 large butternut squash

  • 4 cloves of garlic

  • 2 cups vegetable broth/water

  • 1/2 can coconut milk

  • 1 tbsp curry

  • 1 tsp turmeric

  • 1/4 tsp black pepper

  • 1/4 tsp salt or to taste


  1. Cut butternut squash into halves, clean the seeds, place the garlic cloves on it and roast in the oven at 410 degrees for 45-60 minutes (this mostly depends on the size of the squash) or until soft.

  2. Skin the squash and blend it with the garlic and 1/2 cup water

  3. Combine pureed squash with coconut milk, vegetable broth and spices and stir on a low heat

  4. Increase the heat and bring it to boil

This recipe is good for meal prep as it's easy, delicious and reheats very well.

#veganfood #squash #plantbased #fallrecipes

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Here I share vegan travel and whole food plant based recipes and topics related to veganism.

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