This creamy curried butternut squash soup will be a staple in your house, I promise you. Are we out of soup season yet? I’m not! Where I live it is still so cold, some days are really bright with the promise of warmer days but the temperature is still really low for this time of year. So, I thought another warming recipe was in order.

I’ve said it before but I do love a good soup. There is something so comforting about it on cold evening or to warm you up at lunch.

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Cream

This soup is really flavourful and creamy. Creamy soups are my favourite, but to make a soup creamy without using cream, is another matter altogether. I like to use vegetables that are creamy, like sweet potato or like in this recipe butternut squash. These type of vegetables make the soup so creamy themselves without adding anything else. Check out my root vegetable soup recipe here to see just what I mean.

Another way to add creaminess (and to keep it plant based of course) is to add a plant based cream of some sort. There are plenty of plant based creams on the market but in this recipe I have used coconut milk. This recipe lends itself to coconut milk really well because I am using Indian flavours. Delicious!

Flavours

Curry is one of my favourite dishes to cook, it is so versatile and you can really play with the flavours. To spice this creamy curried butternut squash soup, I have used cumin, ground coriander and turmeric. This really gives the soup some deep earthy flavour. To add more flavour, alongside these I have used coriander leaf, garlic granules, a red onion and lots of chopped fresh coriander, another favourite of mine. Coriander goes so well with coconut. As well as this I have also used a couple of carrots for sweetness and the nutrients that they yield.

The recipes that I create are all plant based. Firstly because I have an autoimmune disease that causes inflammation and I use my diet to help to manage that. Secondly because I believe that eating a diet based around plants is the healthiest way to eat for everyone. I expect for anyone reading this that has doubts about this claim can agree upon the fact that eating more fruits and vegetables is beneficial at least. You can read more about my reasons here.

How to make

This recipe is so ridiculously easy and quick to prepare. I have used my slow cooker because it is so easy. I just throw it in in the morning, turn it to low, and leave it all day until I am ready to eat. Really really simple. I love doing this, it is so wonderful to come home after a day away to the rich smell of dinner nearly ready. Of course, you can use a large pan on the hob in you wish. Bring all of the vegetables to the boil and then turn down to a very low heat.

Firstly I prepped all of my vegetables. I peeled the carrots and the butternut squash and then I roughly chopped them. You really do not have to be precise about this because it will all be blended in the end. I would try and make sure that the pieces are roughly similar in size though, just so that they all cook evenly. Add these to your slow cooker.

Roughly chop the red onion and add this to the cooker too.

Add the spices to the vegetables and mix well,

Add to this some vegetable stock or water and set the slow cooker to low.

Leave this for 6-8 hours depending on how long you have. You can always turn it up if you are short on time.

After this, everything should be nice and soft. Now it is time to blend. I always use the jug blender attachment of my Ninja blender. It makes light work of the job. Blend this up until smooth, you may need to do this in several batches if your blender is on the smaller side

Once this is nice and smooth, return it to the slow cooker and add the coconut milk and the chopped fresh coriander. Now is also the time to add salt and pepper if desired.

Let this warm through then serve and enjoy.

Health and happiness

Laura x