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Vegan Butternut Squash, Coconut Milk Curry
Fall Vegan Soup that utilizes a Stick Blender (or blender) to puree Fall flavors.  Made Vegan with Coconut Milk and also healthy with high anti-oxidant seasonings
Servings: 6 to 8
  • One Butternut Squash, peeled, seeded and cubed into 1 inch pieces
  • One Apple
  • Two Carrots, cut into 1 inch pieces
  • Medium Sized Onion, Peeled and cut in fourths
  • One cup Celery, Diced
  • One inch piece of Ginger, peeled and Chopped
  • Two Tbs Cinnamon
  • One Tbs Salt
  • One Quart Lower Sodium Organic Vegetarian Broth
  • 1/2 tsp Cayenne Pepper or Red Pepper Flakes
  • 2 tsp Chinese Five Spice
  • One Tbs Yellow Curry
  • One can Organic Coconut Milk
  1. Very simple recipe.  Take the broth and add in the vegetables, apple and spices.  Bring to boil and then simmer for 30 minutes.  Blend with a stick blender until pureed and add in the can of coconut milk.