Curried Butternut Squash Soup

Soup season is our favorite time of year and this one is always first on our list to make. It's a vegan soup but you would never guess, because it's satisfying enough to be the main course. The warm, rich flavors of curry powder play beautifully with sweet roasted butternut squash. Topped with a drizzle of rich coconut milk, toasted peanuts, and fresh cilantro, this picture-perfect dinner is sure to please everyone—even the omnivores.

If you love the taste of roasted garlic, feel free to add a few more cloves of garlic onto your baking sheet. Just keep an eye out for them when you give that tray a turn halfway through the roasting process: due to their smaller size, they will caramelize faster than the rest of the veggies, so be ready to pull them off as soon as they're soft and golden all over.

Pro tip: Stick to creamy canned coconut milk for this recipe, not the thinner coconut milk found in cartons.

Made this? Let us know how it went in the comment section below! If you've got leftovers, keep 'em covered and refrigerated, and consume within 4 days.

Editor's Note: The introduction to this recipe was updated on September 16, 2021 to include more information about the dish.