Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Curried Coconut and Butternut Squash Soup [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a really comforting dish for one of those many cold wintery nights, and it’s so easy there’s no excuse not to make it yourself. The butternut squash gives it a great depth of flavor, making it feel hearty, whilst the coconut milk and curry powder help to give it an unexpected kick. With this recipe, you won’t even realize that you’ve got extra broccoli and cauliflower in there for those all important extra nutrients.

Curried Coconut and Butternut Squash Soup [Vegan, Gluten-Free]





Cook Time



  • 1 onion, diced
  • 1 butternut squash, peeled and chopped into small chunks
  • 1 potato, diced
  • 1 head of broccoli, cut into florets
  • Half head of cauliflower, cut into florets
  • 1 tablespoon mild curry powder
  • 3 cups vegetable stock
  • 13-ounce can of coconut milk
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Optional for serving: Pumpkin seeds, sunflower seeds, cashew cream


  1. In a heavy-bottomed saucepan, heat your oil over a medium heat.
  2. Once hot, add your onion and sauté for 2- 3 minutes until starting to soften.
  3. Add in the rest of your veg and sauté for another 3 minutes.
  4. Reduce the heat to low, cover your saucepan with a lid and leave to sweat for 15 minutes.
  5. Remove the lid, add your curry powder and stir well.
  6. Add your stock and coconut milk and stir well.
  7. Bring to a simmer and leave to simmer for 30 minutes, until veggies are soft.
  8. Once the veggies are soft, using a blender or hand blender, blend soup until smooth.
  9. Season to taste.


Nutritional Information

Per Serving Calories: 359 | Carbs: 45 g | Fat: 21 g | Protein: 6 g | Sodium: 71 mg | Sugar: 11 g





A vegan lifestyle blog to promote a cruelty-free way of living, The Rose and Bean started as a creative outlet to show that being vegan is simple and easy to do. Full of delicious vegan recipes, reviews, and articles, it's a one-stop shop for all things cruelty-free.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Extra Creamy Mac and Cheese [Vegan]

10 Vegan Dishes to Bring to Your Memorial Day Celebration

German Chocolate Cake [Vegan]

German Chocolate Cake

Easy and Quick Summer Minestrone [Vegan, Gluten-Free]

Panzanella with Turmeric Dijon Dressing [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Curried Coconut and Butternut Squash Soup [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×