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This creamy curried butternut squash soup with curry powder and coconut milk is delicious, nourishing, and guaranteed to warm you up on cold days. Plus, it’s ready in just 30 minutes!
Why you’ll love this family favorite recipe!
This curried butternut squash soup is ready in around 30 minutes, uses simple pantry ingredients, and somehow tastes rich and fancy with minimal effort. Butternut squash is one of my favorite nourishing soup ingredients (I’ve made three batches of my butternut squash and apple soup in the past month!), providing natural sweetness (especially when roasted), tons of nutrients, and comfort.
Plus, you have control over the heat level, texture, and consistency. Best of all, this curried coconut squash soup will taste even better on day two (and three and four!).
For more squash recipes, check out my Thai butternut squash soup, butternut squash and lentil soup, and butternut squash red pepper soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
- Butternut squash: This recipe uses pre-cooked squash. Roasted butternut squash (try out this roasted curried butternut squash recipe) is preferred for caramelized flavor, though steamed works. Frozen squash can be cooked directly in the pot, but it will be less flavorful.
Recipe Variations
- For extra veggies: Substitute a portion of squash for pumpkin, another winter squash (like Kabocha or Acorn squash), sweet potatoes, or even carrots/parsnips.
- Apple: In curried butternut squash and apple soup, apples (like Granny Smith, Fuji, or Honeycrisp) complement the squash flavor.
- Maple syrup: To add a hint of sweetness.
- Other spices: Turmeric, cumin, and cinnamon work particularly well.
- Acidity: Add apple cider vinegar or lemon/lime juice.
- Spinach/kale: Stir in a few handfuls at the end for extra nutrients.
How to Make Curried Butternut Squash Soup
Steam or roast the butternut squash (roasted curried butternut squash) in advance (unless using frozen). I prefer roasting butternut squash, which adds caramelized depth.
Step 1: First, peel and dice the onion and mince the ginger and garlic. Heat the oil in a large, heavy-based Dutch oven or saucepan over medium-high heat. Sauté the onion, garlic, ginger, and optional jalapeno for 3-5 minutes, until the onion is tender and translucent.
Step 2: Stir in the butternut squash, curry powder, cayenne pepper, coconut milk, and vegetable broth (or bouillon + water). Cover and simmer for 20 minutes.
Step 3: Taste and season with salt and pepper and adjust other seasonings if preferred. Enjoy the coconut curried butternut squash soup chunky, or use an immersion blender/ stand blender to puree it to your desired consistency. Enjoy!
Using a blender? Only fill it halfway, hold the lid with a clean kitchen towel, and pause occasionally to lift it and allow steam to escape (otherwise, it can blow the lid off, sending scalding soup everywhere).
FAQs
Yes. For the best flavor, sauté it for 5–7 minutes to remove any ‘can/tin’ taste.
Top with toasted pumpkin seeds, croutons, crispy air fryer chickpeas, baked kale chips, red pepper flakes, olive oil, vegan yogurt, herbs, or mango chutney.
Sure! Though I usually only do it with raw, cubed squash. Optionally, sauté the various ingredients and spices first, then add everything to the crock pot and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the squash is tender. Blend and adjust seasoning. Enjoy.
Pro Recipe Tips
- For more flavor depth: Optionally temper the curry powder and cayenne in the last 2 minutes of step 1 to bring out their flavor. Also, roast the butternut squash (instead of steaming/boiling) for caramelized depth.
- To adjust texture: Leave the curried butternut soup chunky or blend it to your desired consistency.
- For a thicker/thinner soup: Adjust the amount of broth/coconut milk.
What To Serve With Curried Butternut Soup?
Enjoy a bowl of this curried butternut soup as an appetizer, side, or main, alone or with:
- Bread (buttered crusty no-knead bread or baguette, a fluffy vegan dinner roll, vegan garlic bread, flatbread – like vegan naan, pita bread, etc.)
- Sandwiches (Like vegan grilled cheese)
- Salad (a simple side salad, apple pecan salad, crunchy kale slaw, etc.)
- Sides (like your favorite veggie fritters, patties, and this broccoli and onion pakora)
Storage Instructions
Fridge: Store in an airtight container for 4-5 days. Stir before serving. It’ll taste even better on day two (and beyond).
Freezer: In Ziplock/Stasher bags (spread flat), a silicone muffin tray, Souper Cubes, or freezer-safe containers for up to 4 months. Then, thaw in the fridge overnight.
Reheat: Microwave in 30-second increments, stirring between, or warm gently on the stove.
More Vegan Soup Recipes
If you tried this curried butternut squash soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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