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Curried Coconut Squash Soup

A simple roast and purée of all the ingredients makes this soup an easy prep and meal planner. If you aren’t a curry fan, simply omit and add your favourite spices.


4 servings, 6 cups, 1 liter



Total Time:

1 hour 17 minutes


2.0 Litre Container


2 Tablespoon extra virgin olive oil
1 each garlic clove, peeled
1 small (140 g) yellow onion, peeled, quartered
2 small (125 g) parsnips, cut into large chunks
2 each (100 g) celery stalk, cut into large chunks
2 cups (300 g) butternut squash, peeled, seeded, cut into large chunks
4 each fresh sage leaves
2 teaspoon (4 g) curry powder
½ teaspoon (1 g) ground cinnamon
1 pinch (1 g) red pepper flakes
1 teaspoon (5 g) kosher salt, optional
2 ½ cups (625 ml) vegetable stock
1 cup (250 ml) light coconut milk


  1. Preheat oven to 175°C.
  2. Place the garlic, onion, parsnip, celery, pumpkin, sage, curry powder, cinnamon, pepper flakes, salt and olive in a medium bowl and toss to coat. Spread evenly on a parchment-lined sheet tray and place into preheated oven. Roast for 45-60 minutes or until vegetables are cooked thoroughly.
  3. Remove from the oven and cool slightly. Place vegetable stock and coconut milk into the Vitamix container and add the roasted vegetable mixture. Secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes. Pour into a soup bowl and enjoy.

Chef's Notes

Try adding a slice of turmeric root, or a pinch of ground turmeric to this blend for an additional boost of health benefits. Squash or pumpkin may be used interchangeably in this recipe depending on availability.

Nutrition Information

Serving Size 343g (1 serving)
Amount Per Servings
Calories 230
Total Fat 18 g
Saturated Fat 11 g
Cholesterol 863  mg
Sodium 770 mg
Total Carbohydrate 17 g
Dietary Fiber  3 g
Sugars 6 g
Protein 3 g