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 🥰 ☀️
