Vegan Curry Butternut Squash Soup With Kale Recipe

Yasmin Fahr

Pair this with a kale salad using the leftovers for a well-rounded meal.

Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 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.

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