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This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
Vegan Curried Butternut Squash Soup with a dash of garam masala and garnished with cinnamony toasted coconut and pepitas | #vegan #glutenfree #soyfree #nutfree #soup


























I was bummed at not getting a nom at Saveur, but then I don’t fit their criteria I think. Blogs with long posts, huge photos, lots of photographs, and long ramblings. Sure, I might have things to say some days. Like I need to work on the blog more, and move to WordPress or find someone to design me a more use friendly, SEO design and update everything. The only problem is that then I will have to do more maintenance work later on. i will have to read more about bandwidths, seo, spam, and everything else. While blogger automatically takes care of all that and my seo template takes care of seo to some extent. I forgot to mention, skip this paragraph to skip the chatter :). It is the same reason I don’t use Photoshop to edit pictures. The font is too tiny, and it uses too much resources of the machine, and eventually the pictures on the blog look the same because they get uploaded to google plus, which isn’t doing anything nice for the colors or brightness really, whatever color space you use. I’d rather be in the kitchen than be stuck to the machine. Not all days are normal eye days :), when I can possibly spend half the day on a machine. * I moved to WordPress in 2014. 

Any which way, lets eat some awesome food! This super easy butternut soup. Use any winter squash or pumpkin. Cook it up, blend and serve with toasty coconut and pepitas. Toss the coconut in cinnamon or garam masala before garnishing 🙂 I’d probably add in some cayenne too. This is a thick soup. Add more or less water to change the consistency and make this warm Vegan Curried Butternut Squash Soup with cinnamony toasted coconut.

Vegan Curried Butternut Squash Soup

More Soups from the blog.. Cream of Mushroom, Kale Spinach, Mushroom chard elbows soup, and lentil dal soups.

Happy Gudi Padwa, Ugadi, Hindi New Year to all who are celebrating! Make some Indian desserts from the blog. All dairy-free and delicious. And a bunch more new recipes will soon get added to my Ebook too. 

Vegan Curried Butternut Squash Soup with a dash of garam masala and garnished with cinnamony toasted coconut and pepitas | #vegan #glutenfree #soyfree #nutfree #soup

Vegan Curried Butternut Squash Soup with a dash of garam masala and garnished with cinnamony toasted coconut and pepitas | #vegan #glutenfree #soyfree #nutfree #soup

Vegan Curried Butternut Squash Soup. Glutenfree Recipe

5 from 11 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
Course: Soup
Cuisine: American
This Vegan curried Butternut Squash Soup is simple and quick. a dash of garam masala and cinnamony toasted coconut & pepitas. Vegan Gluten-free Soy-free Nut-free Serves 2
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  • 1 tsp oil
  • 1/2 cup onion
  • 1 bay leaf
  • 1 clove, optional
  • 1/2 inch ginger minced
  • 1 clove of garlic
  • 1/4 cup chopped carrot, loaded
  • 1/4 tsp cinnamon powder
  • 1/4 tsp garam masala or curry powder
  • 1/8 tsp turmeric powder
  • a pinch of nutmeg
  • 1.5 cups mashed butternut squash or canned, or 2 cups cubed
  • 1/4 tsp salt or to taste
  • 1/2 cup coconut milk
  • 1/2 cup water, less or more to preferred consistency
  • a generous dash of black pepper or cayenne or both
  • 1 tsp sugar or maple syrup


  • 2 Tbsp unsweetened coconut
  • 2 Tbsp raw pumpkin seeds, pepitas or sunflower seeds
  • cashew cream or coconut milk for garnish


  • In a pan, add oil and heat on medium.
  • Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
  • Add in the garlic, ginger and carrots and cook for 2 minutes.
  • Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
  • Add in the mashed butternut squash and salt and cook for 2 minutes.
  • Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
  • Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
  • Garnish:
  • Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
  • To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.


Notes: You can also roast the entire butternut without slicing. Poke holes, and bake at 335 degrees F till a knife goes in the squash easily. Cool, slice, remove the seeds, mash and use.
Nutritional values based on one serving


Calories: 257kcal, Carbohydrates: 25g, Protein: 5g, Fat: 16g, Saturated Fat: 9g, Sodium: 362mg, Potassium: 587mg, Fiber: 4g, Sugar: 7g, Vitamin A: 13835IU, Vitamin C: 26.4mg, Calcium: 65mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 11 votes

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  1. Julie says:

    5 stars
    Absolutely delicious! I added a block of silken tofu for extra protein. It didn’t change the flavor at all. This one’s a keeper. Thank you for sharing!

    1. Vegan Richa Support says:

      Great idea!

  2. Tami says:

    Have you tried freezing this? I’m wondering if I can prep it now for Thanksgiving. Thanks!

    1. Richa says:

      Yes, you might have to reheat with a bit of milk as it would have thickened a bit on freezing

  3. Maneesha says:

    5 stars
    Excellent recipe, Richa! I also tossed in a gala apple for a little bit of natural sweetness, and it turned out great!

    1. Vegan Richa Support says:

      thank you!

  4. Nicky says:

    5 stars
    Oh my gosh. Even I was surprised at how flavourful and delicious this recipe turned out and I make Vegan Richa recipes all the time. It was so lovely. Will absolutely be making this again.

    1. Vegan Richa Support says:

      I’m so glad to hear!

  5. Brigitte says:

    5 stars
    This soup is amazing! I roasted my cubed squash with the cubed carrots in a non stick pan at 375F for 45 minutes . They were cooked not browned and not dry . there was a nice broth from the vegetables I followed the recipe after sautéed the onions I added garlic ginger for a few minutes added the spices I threw all the veggies with the pan juice . Wow wow wow , I would not use can squash never . I quadruple the recipe I added 1 can full fat coconut milk and 1 cup of broth ! That’s all it took it’s a great consistency not overly thick and not too thin . Thank you I see myself eating this and adding some chickpeas and some spinach for a heavier soup for lunch . Yum

    1. Vegan Richa Support says:

      wow sounds nice

  6. della says:

    5 stars
    I made this todày. OMG it is freaking delicious.

    1. Richa says:


  7. Beth says:

    Made this tonight and it was delicious. Thank you for this wholesome recipe!

  8. Elizabeth says:

    5 stars
    I have made this so many times over the years. It’s one of my favorites! So much flavor! ⭐️⭐️⭐️⭐️⭐️

  9. Anju says:

    Hey Richa,

    I have tried 3 recipes of butternut squash prior to this one, and today I tried yours. And seriously, you have an amazing sense of combining just the right things in a recipe. Best butternut soup everrrrr….!!! Thank you so much and please keep inspiring us to cook delicious vegan food!! I roasted the squash ( as you said, when the knife could get in easily, not fully roasted) and then i chop off the sides and use skin and seeds too. Use vitamix to blend in the end – to keep all the nutrition in.

    1. Richa says:

      Awesome!! Thank you!

  10. Karin says:

    5 stars
    Richa, I love your recipes and this one was not a disappointment. I had an aging butternut squash and I knew there would be something wonderful on your site to make with it. Absolutely delicious! Thank you!