Main Course/ Vegetarian

Curry Coconut Butternut Squash Soup

March 7, 2019
coconut curry butternut squash soup

There’s nothing like a warming bowl of soup on a chilly day, and somehow the subtle curry flavor in this butternut squash soup provides an extra level of snuggle. Butternut squash is one of my favorite fall vegetables, and you won’t believe how easy it is to turn it into a silky, luscious soup.

Ingredient Tips:

  • I like to peel and cube my own butternut squash because you get the freshest squash cubes that way, but in a pinch, you can also grab that pre-prepped cubed squash in the grocery store.
  • The toppings below of unsweetened yogurt and roasted pumpkin seeds are optional, but do really add to the deliciousness of the soup. Feel free to try substitutes though, like sour cream instead of yogurt or toasted almonds instead of pumpkin seeds. And if you’d like the recipe to be entirely dairy-free, omit the yogurt topping.

Recipe Tips:

  • Sautéing the onions in oil first, and then adding the curry powder, garlic, and ginger allows the spices to bloom—that provides a richer, more complex flavor then just cooking the onions and spices in liquid with the squash.
sautéed onions with garlic, ginger, and curry powder
  • I love to use my immersion blender to blend soups because you can do it right in the pan, without dirtying your blender or food processor. Also, you can blend the soup when it’s still hot rather than waiting until it’s cooled enough for you to feel comfortable pouring it into your blender or food processor. But any way is fine if it works for you!

Curry Coconut Butternut Squash Soup

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By Molly Madigan Pisula Serves: 4
Prep Time: 15 min Cooking Time: 30 min

A beautifully silky, warming soup perfect for chilly days.


  • 2 T. olive oil
  • 1 yellow onion, halved and thinly sliced
  • 1 t. curry powder
  • 2 t. peeled and minced fresh ginger
  • 2 garlic cloves, minced
  • 3/4 t. kosher salt
  • 1/4 t. freshly ground pepper
  • 1 medium-sized butternut squash (about 1 1/4 lb.), peeled and cut into 1/2 inch cubes
  • 1 c. low-sodium chicken broth
  • 1 can light coconut milk (about 14 oz.)
  • Plain yogurt and pumpkin seeds, for garnish



Heat the oil in a large saucepan or Dutch oven, then sauté onion slices for 5 minutes, until softened.


Add the curry powder, ginger, garlic, salt, and pepper, and sauté for 1 more minute.


Add cubed squash, along with the broth and coconut milk. The liquid should cover the squash. Add more chicken broth if needed.


Bring to a boil, then reduce the heat, cover, and simmer gently for 15-20 minutes, stirring occasionally. The squash should be tender and easily pierced by a fork.


Let cool slightly, then blend with an immersion blender. Alternatively, you can wait for it to cool more and then blend in food processor or blender.


Add salt and pepper to taste.


Top with a swirl of unsweetened yogurt and pumpkin seeds.

Share and Enjoy !

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