Vegetarian Butternut Squash Coconut Curry Soup
This velvety soup blends roasted butternut squash with toasted coconut, garam masala, and curry powder for a warmly spiced, subtly sweet bowl. Roasting deepens the squash’s caramel notes while the spices add aromatic complexity and gentle heat. Ideal for a cozy fall dinner or a satisfying weeknight meal, Vegetarian Butternut Squash Coconut Curry Soup is both comforting and vibrant.
- Prep20 mins
- Cook30 mins
- Serves10
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Vegetarian Butternut Squash Coconut Curry Soup, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 65 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 20 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 93 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 47
- Heart Health
- 87
- Metabolic
- 54
- Digestive
- 25
- Inflammatory
- 31
- Performance
- 55
- General Wellness
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Trim the ends from the butternut squash and peel it with a vegetable peeler. Halve it lengthwise, scoop out the seeds and strings, and cut into 3/4-inch cubes. Place the butternut squash in a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Add the coconut, garam masala, curry powder, salt, and pepper; toss to coat the squash evenly with the spices.
- 3
Roast in the preheated oven until the butternut squash pieces are easily pierced with a fork, 25 to 35 minutes.
- 4
Work in batches to transfer the roasted squash to a food processor and add enough broth to cover the squash. Process on low for 15 to 20 seconds. Repeat with the remaining roasted squash. Transfer to a pot and heat until warm.
- Calories 191.44 kcal Moderate 10%
- Protein 4.38 g Low Source 9%
- Carbohydrate 25.88 g 9%
- Total Fat 9.48 g Moderate 12%
- Saturated Fat 5.59 g High 28%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 1.3 mg Low Source 0%
- Sodium 325.22 mg Moderate 14%
- Dietary Fiber 9.1 g Good Source 33%
- Total Sugars 4.6 g --
- Added Sugars 0.47 g Low Source 1%
- Calcium 81.25 mg Low Source 6%
- Iron 1.71 mg Low Source 10%
- Potassium 573.45 mg Moderate 12%
- Vitamin A 747.11 mcg Good Source 83%
- Vitamin C 26.4 mg Good Source 29%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
About This Recipe
Vegetarian Butternut Squash Coconut Curry Soup is an Indian dinner recipe made with 8 ingredients. It takes about 50 mins, serves 10, and is rated easy. Key ingredients include Black Pepper, Butternut Squash, Curry Powder, and Garam Masala. Each serving provides about 191.44 kcal, and is a good source of fiber.
Recipe Questions
- What is Vegetarian Butternut Squash Coconut Curry Soup?
- It is an Indian soup recipe made with 8 ingredients, usually served for dinner or lunch or soup.
- What is Vegetarian Butternut Squash Coconut Curry Soup made of?
- The main ingredients are Black Pepper, Butternut Squash, Curry Powder, Garam Masala, Olive Oil. The full list of 8 is above.
- What goes well with Vegetarian Butternut Squash Coconut Curry Soup?
- Explore these Indian side-dish recipes.
- How long does it take to make Vegetarian Butternut Squash Coconut Curry Soup?
- About 50 mins in total: 20 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 191.44 kcal. The full nutrition breakdown is above.
- Is Vegetarian Butternut Squash Coconut Curry Soup easy to make?
- This recipe is rated easy, with 8 ingredients and 4 steps.
- Is Vegetarian Butternut Squash Coconut Curry Soup healthy?
- Vegetarian Butternut Squash Coconut Curry Soup has an easyChef Pro health score of 55/100. Per serving, it provides 191.44 calories and 4.38 g of protein, or 9% of the Daily Value. It is a good source of dietary fiber, vitamin A and vitamin C. Worth noting per serving: sodium at 325.22 mg (14% of the Daily Value) and saturated fat at 5.59 g (28% of the Daily Value). It contains Tree Nuts, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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