Vegan Coconut Butternut Squash Soup

The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.

Serves 8

What You Need:

1 large butternut squash (about 1-1/2 pounds)
2 tablespoons olive oil, divided
1 large yellow onion, chopped
1 medium apple, peeled and diced
2 cups vegetable broth
2 teaspoons curry powder
2 teaspoons grated fresh ginger
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper, to taste
1 14-ounce can light coconut milk
2 medium red onions, quartered and thinly sliced
1 bunch kale, destemmed and cut into thin strips 

What You Do:

1. Preheat oven to 375 degrees and prepare a foil-lined, shallow baking dish. Cut squash in half and place halves cut-sides up on baking dish. Bake for 30 to 50 minutes until squash is easily pierced with a knife. Remove from oven, allow to cool, and scoop out pulp and seeds. Set aside.

2. In a soup pot over medium-low heat, heat 1 tablespoon oil. Add onion and sauté until golden, about 8 to 10 minutes. Add squash, apple, broth, curry powder, ginger, nutmeg, salt, and pepper and bring to a steady simmer, then cover and simmer gently until apples are tender, about 10 minutes. Use an immersion blender to pureé soup, or, using a slotted spoon, transfer apple and squash to food processor and pureé, then transfer back to soup pot.

3. Stir in coconut milk. Return soup to gentle simmer, then reduce heat to low and cook for 5 to 10 minutes until heated through. Add more salt and pepper if needed.

4. In a large skillet over low heat, heat remaining 1 tablespoon olive oil. Add red onion and sauté until golden. Add kale, increase heat to medium, cover, and cook for 5 minutes, stirring occasionally, until kale is bright green. Serve soup in bowls with kale and onion mixture on top.

More all-star Thanksgiving sides:
Cornmeal Buttermilk Biscuits
Herbed Cream Collards

Photo courtesy of Susan Voisin
Recipe originally printed in Vegan Holiday Kitchen (Sterling, November 2011).

More Recipes

Vegan Avocado Salad with Raspberry Dressing

Avocado stands front and center in this smooth-and-crunchy combo salad with homemade creamy raspberry dressing.
Read More »

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »