Vegan Curry Butternut Squash Soup With Kale Recipe

Name: Vegan Curry Butternut Squash Soup With Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons olive oil; 2 1/2 cups butternut squash, peeled and cut into 2-inch cubes; Kosher salt and freshly ground black pepper; 1 medium onion, thinly sliced (about 1 cup); 1 medium carrot, peeled and cut into rounds and quarters (about 3/4 cup); 1 orange or red bell pepper, deseeded and diced (about 3/4 cup); 1/2 tablespoon curry powder; Pinch of dried red chili flakes; 3/4 cup quinoa, washed and rinsed; 4 cups homemade vegetable stock or store-bought low-sodium vegetable broth; 2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed; 2 tablespoons fresh juice from 1 lemon; 1/4 cup toasted pepitas; 1/2 cup fresh cilantro leaves

Servings: persons

2 1/2 tablespoons olive oil
2 1/2 cups butternut squash, peeled and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced (about 1 cup)
1 medium carrot, peeled and cut into rounds and quarters (about 3/4 cup)
1 orange or red bell pepper, deseeded and diced (about 3/4 cup)
1/2 tablespoon curry powder
Pinch of dried red chili flakes
3/4 cup quinoa, washed and rinsed
4 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed
2 tablespoons fresh juice from 1 lemon
1/4 cup toasted pepitas
1/2 cup fresh cilantro leaves

1
Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering. Add the butternut squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Remove and set aside. Add the remaining oil and heat until shimmering. Add the onion, carrot, pepper, and a pinch of salt and cook, stirring, until softened, about 2 minutes. Add the curry powder and chili flakes and cook, stirring, until fragrant, about 30 seconds. Add the quinoa and toast until fragrant, about 1 minute.
2
Add the broth and adjust heat to maintain an active boil and cook until the quinoa is done, about 9 minutes. Stir in the kale and squash, until the kale has wilted and the squash tender but not mushy, about 2 minutes more. Stir in lemon juice, season with salt and pepper, divide between serving bowls, and top with the pepitas and cilantro.

1164

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons olive oil, 2 1/2 cups butternut squash, peeled and cut into 2-inch cubes, Kosher salt and freshly ground black pepper, 1 medium onion, thinly sliced (about 1 cup), and more.

Yes, Vegan Curry Butternut Squash Soup With Kale Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!