Vegan Curried Butternut Squash Soup

I am a huge fan of autumn. It is not too cold, the trees look amazing, I get to wear both boots and cardigans and I don’t get strange looks when I eat soup! Yes I am that strange person who looks forward to autumn for these 3 main things. I have been slightly obsessed with making butternut squash recipes over the past few weeks but this one in particular has to be favourite.

Baby Led Feeding Recipe Curried Butternut Squash Soup 2

This is a recipe for butternut squash soup that you have to save in your bookmarks – or even better press print and make it today! I made a double batch and froze it in little zip-lock bag portions and it is just perfect for busy days. Another great tip is to store in a mini muffin tin so you have little baby sized portions on hand always! When they are frozen, pop them out and place into freezer bags then label. When you come home from work at 6pm and your baby is REALLY hungry and can’t wait for food (which was always the case in our house), you can pop a little portion into a bowl and straight into the microwave. They defrost in less than 5 minutes! Serve with a little brown bread to soak it up and place it in front of your little one then let them get to work.

5 Things you may not know about Butternut Squash

  1. You can eat the skin! I just give it a scrub, then cut in quarter, drizzle over a little rapeseed oil and roast for 40 minutes. The skin goes soft enough to eat and blends perfectly into soup! EASY PEASY!
  2. Butternut Squash belongs to the pumpkin family! In Australia they call it a butternut pumpkin!
  3. The term ‘ Butternut Squash recipes ‘ is one of the most searched food term on Pinterest!
  4. Just ONE cup of butternut squash provides an entire daily dose of vitamin A – this is really important for eye health and the immune system.
  5. Butternut Squash is often called ‘Winter Squash’ but they are never grown in winter. They are picked in Autumn.

Baby Led Feeding Recipe Curried Butternut Squash Soup 1

This recipe is part of my Healthy Autumn Series for Dunnes Stores. If you only try one recipe this month then make it this one! You can find all of the ingredients in your local Dunnes Stores and keep an eye out for Butternut Squash offers! They are in season and so are super inexpensive at this time of the year.

If you want to see more Butternut Squash Recipe ideas, you should check these out: Butternut Squash Pancakes, Butternut Squash and Goat Cheese Frittatas, Butternut Squash Creamy Pasta Sauce, Roasted Butternut Squash Bites.

Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Baby Led Feeding Pinterest Butternut Squash Curried Soup

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 45 minutes
      • TOTAL TIME
      • 60 minutes
      • SERVES
      • 4 adults and 4 children

What goes in...

  • 1 Butternut Squash
  • 60ml rapeseed oil
  • 1 large white onion roughly chopped
  • 6 cloves garlic crushed
  • 1 large thumb size ginger thinly sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 6 cardamom pods
  • 1/2 tin chopped tomatoes
  • 3 tbsp tomato puree
  • 400ml tin coconut milk
  • 4 tbsp tahini
  • 150ml water
  • 150ml milk of your choice
  • 1 mango peeled and diced

How to make it...

  1. Pre-heat oven to 180ºC.
  2. Peel the butternut squash using a potato peeler, then cut in half, de-seed and cut into small chunks. Drizzle over a little rapeseed oil, then roast for around 30 minutes until soft.
  3. While the butternut squash is roasting, heat the rapeseed oil over a medium heat then gently fry the onions until they are translucent. Add the garlic and ginger and cook for a further minute or two until it is fragrant but not browning.
  4. Add all of the spices, chopped tomatoes, tomato puree, coconut milk, tahini, water and milk then stir well and bring to a simmer.
  5. Pour into a blender along with the roasted butternut squash and mango then blend until smooth and creamy.
  6. Serve with a drizzle of greek yogurt and chopped coriander.