There is truly nothing like homemade soup. With coconut milk, garlic, ginger, bay leaves  and a hint of curry, this soup is downright delicious and perfect for entertaining. A creamy, smooth sophisticated soup with exotic flavors.

Curried Coconut Butternut Squash Soup [Vegan]



Cooking Time




  • 2 tablespoons organic canola oil
  • 1 cup diced onions
  • 3 cloves garlic, pressed
  • 1/4 cup minced ginger
  • 4 bay leaves
  • 5 cups butternut squash, cubed
  • 1 1/2 teaspoon salt
  • 1 teaspoon curry powder
  • 2 cups vegetable stock
  • 1 15 ounce can coconut milk
  • red pepper flakes to taste (optional)


  1. In a soup pot, heat your oil over medium heat.
  2. Add your diced onion and cook for about 4 minutes.
  3. Add your minced ginger and your pressed garlic and cook for another minute.
  4. Add your bay leaves, salt, curry powder and cubed butternut squash and stir well to combine.
  5. Cook for 10 minutes stirring occasionally.
  6. Add your vegetable stock, cover and bring it to a boil and then lower the heat to a simmer and allow it to cook for 15 minutes, stirring every 5 minutes or so.
  7. Add your can of coconut milk and stir.
  8. Cook for another 15 minutes, stirring every 5 minutes.
  9. Remove the bay leaves.
  10. Use an immersion blender to puree.
  11. Allow the soup to simmer for another 10 minutes, adjust salt to taste and add red pepper flakes if you'd like.