Curried Butternut Squash and Kale Soup

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant, spiced soup with roasted squash and tender kale for a nourishing autumn meal. This Indian-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs coconut oil, onion, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp coconut oil
• 1 medium, diced onion
• 1 inch, grated fresh ginger
• 2 cloves, minced garlic
• 2 cups, peeled and diced butternut squash
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tsp curry powder
• 2 cups, chopped kale
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until golden brown, stirring occasionally.
2. Step 2: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, and cook for 1 minute until aromatic.
3. Step 3: Stir in 2 cups diced peeled butternut squash, 4 cups vegetable broth, 1 tsp curry powder, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until squash is fork-tender.
4. Step 4: Stir in 1 can (13.5 oz) coconut milk and 2 cups chopped kale. Cook uncovered for 5 minutes until kale wilts and flavors combine.
5. Step 5: Season with salt, black pepper, and 1 tbsp lemon juice. Blend with an immersion blender until smooth for a creamy texture.