Curried Butternut Squash and Kale Soup
A vibrant, spiced soup with roasted squash and tender kale for a nourishing autumn meal. This indian-inspired soups (vegetarian) ready in about 50 minutes pairs coconut oil, medium, diced onion, inch, grated 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
Instructions
- 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.
- Step 2: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, and cook for 1 minute until aromatic.
- 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.
- 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.
- Step 5: Season with salt, black pepper, and 1 tbsp lemon juice. Blend with an immersion blender until smooth for a creamy texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Curried Butternut Squash and Kale Soup take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curried Butternut Squash and Kale Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Curried Butternut Squash and Kale Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curried Butternut Squash and Kale Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Curried Butternut Squash and Kale Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the depth of flavor, though I added extra coconut milk to balance the spice.
- ★★★★★
This soup was a hit with my family! The curry spices were perfect.
- ★★★★☆
Good, but the kale was a bit tough. Next time I'll cook it longer.
