Loving this luscious vegan fall soup that is so naturally creamy and flavorful.  The combination of ginger and curry is so well suited to the squash along with the coconut milk.  Rather than using traditional croutons, I opted for the crispy chickpeas which are an ideal substitute and add both texture and an earthy flavor.  This soup is a most comforting option to warm up to as the weather gets cooler.

yield: 4- 6 bowls


  • 24 oz chopped butternut squash, cut in 1/2 inch chunks
  • 2 carrots, peeled and roughly chopped
  • 1 large sweet onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 – 2″ piece fresh ginger, peeled and sliced
  • 1 can coconut milk (save 1/4 cup for garnish)
  • 3 cups vegetable stock
  • 2 -3 teaspoons curry (I love Penzey’s sweet curry)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • kosher salt and pepper to taste
  • 1/4 cup olive oil (approximately)
  • 1 can chickpeas, rinsed drained, pat dry
  • 1 tablespoon flour
  • Chopped chives, optional garnish


Preheat oven to 425.  Toss the squash with 2 tablespoons of oil and season with salt and pepper and garlic powder. Roast in oven for about 25 minutes, until tender and just turning golden on edges.  While squash is roasting, heat a medium stock pot with an additional 2 tablespoons of oil and add onion, carrot, ginger and garlic.  Season with salt and pepper stirring frequently on medium heat until tender and fragrant. Add roasted squash to the other vegetables and pour in vegetable stock and curry until vegetables are just covered in liquid.  Bring to a boil, cover and reduce to a simmer for about 30 minutes until all vegetables are soft and tender.  Once cool enough to handle, purée soup in processor or blender (in batches if necessary) until smooth.  Return to pot and add coconut milk and adjust for seasonings, keep warm.  Heat a small skillet with a tablespoon of oil until hot.  Lightly dust chickpeas with flour and sauté in oil until crispy for about 2 minutes.  Drain on paper towels and sprinkle with smoked paprika.  Ladle soup in bowls and garnish with chickpeas and chopped chives. Drizzle a tablespoon of reserved coconut milk to each bowl in circle.  Serve immediately and enjoy!