I have been wanting to do a butternut squash soup recipe for a while but there are so many I wanted to do something a little bit different. The perfect opportunity came to me the other day when I was browsing through Vegan Eats World by Terry Hope Romero and I saw a recipe for Pumpkin Coconut Curry and thought it would be perfect to convert into a soup.
As you might of guessed I am going through a bit of a curry phase at the moment. Well I say it is a phase but I do eat a lot of curry and love to work with the strong spices. I do tend to use a lot of chilli in my curry recipes just because I love hot food and I always leave the seeds in. If you want to reduce the heat then remove the seeds from the chillies and/or reduce the number of chillies in the recipe, it will still be lovely.
This soup is perfect served with Naan Bread and an accompaniment and is lovely and warming for this time of year. If you are like me and absolutely love butternut squash but want to do it a bit differently then this is the soup for you. It went down a treat in my house and I always make extra so we have it for lunch the next day, which sometimes is even better then the original.