5 Bean Curry Butternut Soup

There are soups you eat because dinner needs to happen, and then there is 5 Bean Curry Butternut Soup. This is the kind of soup that makes you stop mid-spoonful and think, “Oh. I need to make this again.” And by “again,” I mean immediately. And I did. In fact, this soup disappears at lightning speed. The first batch barely has time to cool before everyone starts scraping the bottom of the pot. So, naturally, I immediately made a double batch.

First, roasted butternut squash brings a sweet, nutty richness to the pot. Then onions and garlic add their savory magic. Yellow curry paste turns up the volume with warm spice and plenty of personality. Finally, beans and coconut milk make everything hearty, creamy, and wonderfully satisfying.

The result is 5 Bean Curry Butternut Soup that is sweet, spicy, creamy, and packed with enough substance to qualify as a meal. No sad little bowl of broth here. This soup has ambitions.

And yes, there are five kinds of beans.

However, you absolutely do not need five. I am simply being fancy. Use whatever beans are lurking in your pantry. Cannellini, kidney, black, pinto, chickpeas, navy beans, butter beans, or black-eyed peas all work beautifully. Mix and match. This is soup, not bean diplomacy. No shame in using canned over dried.

Meanwhile, there is only a half cup of coconut milk in the entire pot. It adds just enough creaminess without turning the soup into a coconut milk swimming pool. If you are watching calories, lite coconut milk works, too.

No butternut squash? No problem. Pumpkin makes an excellent substitute and brings its own autumnal charm.

Most importantly, 5 Bean Curry Butternut Soup needs very little fussing. After simmering, I taste it and decide it needs absolutely nothing else. No extra salt and pepper. No overthinking. But you do you.

Ultimately, this is the soup that warms you from the inside out. It is cozy, colorful, flavorful, and ridiculously easy to love. Make one batch if you must. However, I strongly recommend making two.

Print

5 Bean Curry Butternut Soup

Course Brunch, Dinner, Lunch

Cuisine 5 bean soup, Bean squash soup, Butternut Curry Soup, Butternut Squash Recipes, Butternut Squash Soup, Fall recipes, Fall soup

Prep Time 30 minutes

Cook Time 1 minute

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2+1/2 lbs butternut squash
• 2 white onions
• 3 garlic cloves
• 2 tablespoons olive oil
• 2 tbsp yellow curry paste
• 4 cups vegetable broth
• 2+1/2 cups canned beans - 1/2 cup for each variety
• 1/2 cup canned kidney beans
• 1/2 cup canned Chickpeas
• 1/2 cup canned White Beans
• 1/2 cup canned Black Beans
• 1/2 cup canned Lima Beans
• 1/2 cup coconut milk
• Kosher salt and freshly ground pepper
• 1/3 cup freshly chopped parsley for garnish

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the squash into a few big pieces and lay them on the prepared baking sheet.
3. Bake for 30-40 minutes or until you can easily run a fork through them.
4. Let cool. Peel and discard seeds. Cut into small pieces.
5. Peel and dice the onions.
6. Grate the garlic cloves.
7. Heat the olive oil in a large pot.
8. Sauté the onions until transparent.
9. Stir in the garlic and sauté for another minute.
10. Add the curry paste and cook, stirring for another 2 minutes.
11. Add the broth and the squash.
12. Bring to a boil. Turn the heat down to low, cover the pot, and simmer for 15 minutes.
13. Add the beans and coconut milk. Cook for another 3 minutes.
14. Season with salt and pepper to taste.
15. Ladle into bowls, garnish with parsley, and serve.

So, do you like this 5 Bean Curry Butternut Soup? Then, also check out some of these other delicious recipes:

TOASTED SESAME CURRY POTATOES

BUTTERNUT SQUASH HONEY SOUP

ROASTED BUTTERNUT SQUASH HUMMUS