Description
A creamy and flavorful Coconut Curry Butternut Squash Sheet Pan Soup featuring roasted vegetables and crispy spiced chickpeas. This comforting, dairy-free soup blends roasted butternut squash, cauliflower, carrots, and onion with rich coconut milk and vibrant curry spices, finished with a splash of lime juice for brightness.
Ingredients
Roasted Vegetables
- 1 small-medium butternut squash, diced into 1/2” cubes (~4 cups cubed or ~20oz after peeling)
- 12 oz carrots, cut into 1/2” rounds (~4-5 large carrots)
- 10 oz cauliflower florets (~1/2 of a small head)
- 1 small yellow onion, cut into wedges
- 1 small head of garlic (slice off the top)
- 1/2-3/4-inch piece of peeled ginger
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp mild curry powder
- 1 tsp salt
- 1/2 tsp black pepper
Soup Base
- 2 cups vegetable broth
- 1 15oz can coconut milk
- 2 tbsp tomato paste
- 2 tbsp freshly squeezed lime juice
- 1/2 tbsp mild curry powder (additional)
Crispy Chickpeas
- 1 15 oz can chickpeas, drained, rinsed and patted dry
- 1 1/2 tbsp olive oil
- 1 tsp salt
- 1 1/2 tsp curry powder
- 1/8 tsp cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 400˚F to prepare for roasting the vegetables and chickpeas.
- Prep Garlic: Slice off the top of the garlic head to expose the cloves, ready for roasting with the vegetables.
- Roast Vegetables: On a large sheet pan, combine diced butternut squash, carrots, cauliflower florets, onion wedges and the head of garlic. Drizzle with 1 1/2 tablespoons olive oil, 1 1/2 tablespoons mild curry powder, salt, and black pepper. Toss gently to coat all evenly. Roast in the oven for 35 to 45 minutes, stirring once or twice, until the vegetables are fork tender and caramelized.
- Prepare Chickpeas: Thoroughly dry the chickpeas, then toss them in olive oil, 1 1/2 teaspoons curry powder, salt, and cayenne pepper if using. Spread them on a small sheet pan and roast at 400˚F for 30 to 40 minutes, stirring occasionally until crisp. Alternatively, you can use an air fryer for this step.
- Heat Soup Base: About 10 minutes before the vegetables are done roasting, combine vegetable broth, coconut milk, and tomato paste in a small saucepan over medium heat. Warm until it reaches a light simmer, stirring occasionally.
- Blend Soup: Once vegetables are roasted, add them (including half of the roasted garlic cloves, or all if you prefer a stronger garlic flavor) into a high-speed blender along with the heated broth mixture and freshly squeezed lime juice. Blend until smooth and creamy.
- Adjust Seasoning: Taste the blended soup and add the remaining 1/2 tablespoon of mild curry powder and additional salt if needed. Blend again briefly to combine.
- Serve: Ladle the soup into bowls and top each serving with crispy roasted chickpeas for added texture and flavor. Enjoy warm.
Notes
- For a stronger garlic flavor, add all the roasted garlic cloves instead of half.
- Drying chickpeas thoroughly before roasting is key to achieving crispiness.
- The soup can be adjusted for spice by varying the amount of cayenne pepper or curry powder.
- You may substitute any mild curry powder with a preferred blend, but mild curry helps maintain balance with other flavors.
- Using a high-speed blender will yield the smoothest soup texture.
- This soup freezes well; cool completely, then freeze in airtight containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Indian-inspired
