As the days grow shorter, this Curried Butternut Squash and Red Pepper Soup is the perfect way to embrace fall. It fills the kitchen with warm, vibrant aromas and a hint of spice. The hearty vegetables blend into a silky base that is enriched with coconut milk, and the curried chickpeas add a satisfying crunch. Enjoy this nourishing, plant-based recipe whenever you need a little warmth on a cool autumn day.
Ingredients4-6 servings
- 3 cups vegetable broth
- 1 can (13.5 oz) unsweetened coconut milk
- ½ cup chickpeas, drained, rinsed, and patted dry
- 1 medium butternut squash, peeled and diced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 6 cloves garlic, minced
- 1 shallot, diced
- 2 Tbsp olive oil, divided
- 2 Tbsp cilantro, chopped
- 1 Tbsp red curry paste
- 1 tsp curry powder
Directions
1
Preheat oven to 425°F. On a sheet pan, toss chickpeas with 1 Tbsp olive oil, curry powder and salt and pepper to taste. Transfer to oven and roast 25 minutes, shaking halfway through, until golden and crisp.
2
In a large pot, heat remaining 1 Tbsp olive oil over medium-high heat. Add bell pepper, shallot, and carrot. Saute 4-5 minutes. Add butternut squash and cook another 4-5 minutes to brown. Add garlic and cook 1 minute, until fragrant. Add curry paste and stir to combine. Cook 1 minute.
3
Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer 15-20 minutes until squash is tender. Add coconut milk and stir to combine. Transfer soup to blender or use an immersion blender to blend completely smooth. Season with salt and pepper to taste. Garnish with cilantro and crispy chickpeas.
Note: The recipe is extremely versatile and can be easily adapted!
Happy cooking 🥰 ☀️
Delicious
I will rate this when I make this I used to be a chef went to call Ineri school and I loved it. I love cooking. So I will let you know God bless and thank you.
Thank you for sharing your recipes , will try them all.
Thank you will be cooking this yummy soup
This is absolutely delicious! I omitted the chick peas, and sprinkled curry powder directly on the bowl of soup! This will be in my weekly meal rotation, for sure!
This is absolutely delicious! I omitted the chicken peas, and sprinkled curry powder directly on the bowl of soup! This will be in my weekly meal rotation, for sure!
This came out beautifully. Only changes I made were leaving the red pepper out and only putting a teeny, tiny bit of red curry paste. Made me remember how much I love butternut squash soup and got more vegetables in me. A constant challenge. REALLY GOOD!
Nutritional information on this recipe would help. Thanks
It’s that time of the year. Butternut squash or pumpkin. I made it according to the recipe. I have to rebake the chick peas, but the rest works. because of my schedule it took 2 times to finish the soup but very nice and can be spiced up
This was really delicious! I think next time I’ll use Pepito’s instead of the chick peas 🙂
I just made the soup I had two sweet potatoes left from last night and some steak in the bone I added to it. It came out fantastic. I put the whole can of coconut milk in it. I put English stock pot vegetable broth in it for packets. I did not put your shallot. I put onions a fried up a whole big onion with thyme, garlic, and celery off the chain.
Love recipe.
Used only 2/3 of can of coconut milk,
And used pepitas instead of chickpeas.
Yummy
This soup is so delicious I could have had numerous bowls!! Best Butternut squash soup I’ve ever eaten!!
This was delicious! I roasted the vegetables in the oven while the chickpeas were roasting. I did not use the canned coconut milk due to the high saturated fat level. Just put a little plant based milk in the bowl when served. It’s a keeper!
Might make this
Can onion be substituted for the shallot? And is the red curry paste necessary? (I’ve never used it & prefer not to buy an ingredient for just 1 recipe…) Tnx.
Yes the recipe can be easily adapted to what you have on hand! You can consider adding a bit more curry powder to compensate for not having the paste. An onion would also taste great!
Very good! The squash needs to boil longer.
It says to boil until squash is tender.
No cilantro…yuk!!
If you don’t like it don’t add it!!
This looks very appetizing. Curry is one of my favorite spices.
Is it very hot ? I can’t eat very spicy
Not a curry fan… what other spice can be used in its place?
You could consider using 1 tsp smoked paprika + ½ tsp ground cumin + ½ tsp ground coriander!
Thank you Yuka
Yum
Yummy !
Looks and sounds wonderful! Which curry powder do you use?
I’m
Going to try
This. Ty
Looks delicious, i want to try this but need to be careful with the spice levels i have a teenager, thanks for sharing the healthy recipes
Chickpeas do not agree with me. Do you have a suggested substitute?
Pumpkin seeds/pepitas
Looks delicious I like butternut squash. I’ll give it a try soon!
Looks delicious!!! A must try.
looks yummie and i will try making it Friday thank you
Yummy to the tummy!!!
Absolutely amazing. Not only easy to make and tastes great, but NO DAIRY! Yea!!!
I need some clarification. Is this canned chickpeas?
I’m going to make this soup soon. Thank you for the recipe.
Yes, we used canned chickpeas, but you could also cook them from scratch!
I cannot eat shallots (or onions) or garlic. Do you think this will taste okay without either ingredient? Also, I have Trader Joe’s organic coconut milk, and it doesn’t specify if it’s sweetened or unsweetened.
I have a similar recipe and it calls for some heat (Calabrian chiles is my fav) so maybe add a little extra curry and heat to replace garlic etc. Also, you should be able to tell by the ingredients on the coconut milk whether it is sweetened or not. Good luck.
Trading Joe organic coconut milk is unsweetened Nutrition facts on label shows total sugars 1 g, includes 0g of sugar. Therefore it is unsweetened. This is the best coconut milk you can buy. There are no additives.
Yes, you could remove the onion and garlic! Adding some ginger could help to add more depth. As long as there is not sugar added to the coconut milk, you are good to go!
Love trying different soups. This looks easy to make and yummy
Need nutritional information, calories, carbs?
I’m type 1 diabetic . The nutritional info would help. I need to know the carbs.
Can the coconut milk be substituted?
Yes, you could use either blended silken tofu for a vegan alternative or a different type of milk!
Which type of curry powder? Red or yellow?
You could use any type that you have on hand or is easily available! We used 1 tsp yellow curry powder
Looks great
Looks yummy!
i will try this one for sure!
Thank you !
Very healthy
This looks great. I’d like to try it. Can you make this printable?
To print them you can right click on the page and click on “print”!
When do you add the chickpeas? When you transfer the soup to the blender?
Looks like you add the chickpeas and cilantro as a garnish before serving.
Nooo, when you are ready to eat !
To your bowl with warm soup:)
Garnish with cilantro and crispy chickpeas.
It looks like you garnish with them.
We added them right at the end to keep them more crispy!
Looks so yummy
I love this recipe
I was just searching for a nice squash soup and came across this one! I can’t honestly rate it yet as I have not made it yet!
🧡
Hello! Can you provide the nutritional information for this recipe? Thank you in advance.