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Vegan Curry Summer Squash Soup
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5 from 1 vote

Vegan Curry Summer Squash Soup

Summer squash is abundant this time of year, so put it to good use by whipping up this simple vegan curry summer squash soup!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree, Main Dish, Soup
Cuisine: Vegan
Servings: 4 servings
Calories: 325kcal


For the Soup:

  • 1 tablespoon olive oil
  • 1/2 yellow onion chopped
  • 1 clove garlic minced
  • 1 tablespoon muchi curry powder
  • 1 yellow bell pepper chopped
  • 2 medium yellow summer squash ~15 oz. each, chopped
  • 2 small yellow skin potatoes ~5 oz total, chopped
  • 1 1/2 cups vegetable broth
  • 1 can 13.5 oz can full fat coconut milk
  • 2 teaspoons fresh squeezed lime juice
  • Salt and Ground Black Pepper to taste
  • Dash of cayenne pepper if desired

To Serve:

  • Chopped cilantro additional coconut milk (or yogurt if not vegan), paprika


  • In a large dutch oven, heat the olive oil. Add the onion and saute for 2 minutes. Stir in the garlic and muchi curry powder and saute another minute.
  • Add the bell pepper, summer squash, and potatoes. Saute for 5-7 minutes.
  • Add the broth and coconut milk and bring to a simmer. Cook until summer squash and potatoes are fork tender, about 7-10 minutes. Transfer to a food processor or blender and puree until smooth. Transfer back into the dutch oven and season with salt and black pepper. (Start with at least 1/8th teaspoon of each and increase as desired.) Stir in the lime juice.
  • To serve, swirl in coconut milk. Top with chopped cilantro and a dash of paprika.


Serving: 1serving | Calories: 325kcal | Carbohydrates: 26g | Protein: 6g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 374mg | Potassium: 937mg | Fiber: 4g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 91mg | Calcium: 57mg | Iron: 5mg