Apple Butternut Curry Soup with Coconut Milk Brûléed Dandies

Marshmallows are appearing more and more in fine dining, especially insoups! This soup recipe is seriously delicious and the coconut milk brûléedDandies Marshmallows add an awesome element of flavor harmony and surprise.



  • 2 Large Butternut Squash
  • 2 Tbsp Vegan Margarine-Melted + an additional 2 Tbsp
  • 1 Onion-Diced
  • 3 Granny Smith Apples-Diced
  • 2 Cloves Garlic — Minced
  • 10 oz. Vegetable Broth
  • 2 Tbsp Red Thai Curry Paste or Curry Powder
  • Salt and Pepper
  • Green Onions — For garnish, optional

Coconut Milk Brûléed Dandies


Preheat oven to 375 degrees. Slice the butternut squash in half, scoop out and discard the seeds. Brush the insides of the squash with the melted margarine. Season generously with salt and pepper. Roast in the oven for 40 minutes or until completely tender. Using a large spoon, scrape the squash out of the skin. Cut into a bite size chunks. In a large pot turned on medium heat sauté onions in 2 tbsp of margarine for about 5 minutes until they begin to become translucent, add in apples and garlic and cook for an additional 5 minutes. Stir in Curry paste or powder and cook for one more minute. Add in veggie stock and butternut squash and bring heat up to a boil. Once rolling, remove from heat. Working in small batches, use a ladle to transfer the soup to a blender to puree. Make sure to cover the top of the blender with a towel and hold down when blending something hot, or the lid will pop off! Transfer puréed soup to a separate soup pot and let simmer while you make your marshmallows.

To make the marshmallows: place a marshmallow on a skewer stick and dip in coconut milk, shake off excess milk. Roll in sugar. Using a kitchen torch, or the flame from your stove, torch the marshmallows until the sugar caramelizes on the outside. When plating your soup add 2 brûléed marshmallows to your bowl of soup, garnish with some scallions and enjoy!

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Originally featured on Medium.

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