Curried Butternut Squash Soup

Jump to Recipe
Bowls of our flavorful and creamy vegan Curried Butternut Squash Soup

How’s the weather where you are? Is it cooling down yet?

If so, I have just the thing. If not, let’s pretend it’s rainy and cold and you’re in desperate need of something soul-warming.

How does soup sound?

Cooking cubes of butternut squash as part of our post on How to Make Butternut Squash soup

I’ve made a butternut squash soup before that was inspired by Tom Kha Gai. I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.

But once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. It needed to happen.

History of Butternut Squash

Butternut squash has been around for over 5,000 years. Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century (source).

It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more!

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Adding coconut milk to our Curried Butternut Squash Soup for a creamy vegan soup recipe

This recipe comes together in just 30 minutes and requires simple ingredients! Isn’t that the best kind of recipe?

With fall in full swing now (at least in the Pacific Northwest), the butternut squash is abundant. I’ve started grabbing one or two every time I’m at the store. I’m becoming that lady.

But how can I resist? Butternut squash knows no bounds.

Blender filled with our delicious vegan gluten-free Curried Butternut Squash Soup recipe

I’m smitten with this soup. It’s:

Subtly spiced
& Perfect for chilly weather

This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week. It would also be great for entertaining and taking along to fall gatherings.

What to Serve with It?

Although it’s great on its own, I can’t help imagine how delicious this soup would be with a sandwich – especially my Chickpea Shawarma Sandwich and Chickpea Sunflower Sandwich! Serious yum.

Or for something lighter, try this 5-Minute Detox Salad or Simple Green Salad.

Bowls of our delicious Curried Butternut Squash Soup recipe perfect for fall

More Butternut Squash Recipes

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

Also, let us know if you have any holiday recipe requests! Thanksgiving is right around the corner (eep!), and we’d love to know what you’re craving. Cheers, friends!

Close up shot of bowls of Curried Butternut Squash Soup with coconut milk and pumpkin seeds

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.
Author Minimalist Baker
Bowls of Curried Butternut Squash Soup topped with pepitas and a coconut milk drizzle
4.91 from 487 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 Tbsp coconut or avocado oil
  • 2 medium shallots (thinly diced)
  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 1 14-ounce can light coconut milk
  • 2 cups vegetable broth (DIY or store-bought)
  • 1-3 Tbsp maple syrup (or sub coconut sugar)
  • 1-2 tsp chili garlic paste (optional)

FOR SERVING optional

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full-fat coconut milk


  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.



*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 287 Carbohydrates: 48.8 g Protein: 5.1 g Fat: 11 g Saturated Fat: 8 g Polyunsaturated Fat: 0.35 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 287 mg Potassium: 1123 mg Fiber: 12.4 g Sugar: 15.1 g Vitamin A: 35550 IU Vitamin C: 72.6 mg Calcium: 180 mg Iron: 3.8 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Bucky says

    Was tasty. I used more squash and scaled up the ingredients and used a can of full fat coconut milk. Used regular onion. Omitted the maple syrup- the soup was quite sweet already, and added the juice of a lime. Served with toppings – cilantro, yogurt, lime wedges, and crispy shallots. Was tasty!

  2. T Foush says

    DEE-LISH! Soup is sweet and spicy and inexplicably comforting. Modifications: skipped syrup, used broth instead of oil to sautee, used scant 1/8 ground cayenne pepper instead of chili garlic paste, used oat milk instead of coconut milk. Used 6 qt instant pot to sautee shallots and garlic and spices (my curry has a lot of kick). Then added the rest of the ingredients (per modifications), used “soup” to “set and forget” until the timer let me know it was done. Used “smoothie” setting on the hi-speed blender and — WOW — it was tasty (spouse has sweet tooth and I do not). Shook tiny bit of ground cinnamon and “drizzled” tiny bit of cashew cream on top for visual appeal. Next day for lunch it tasted even better! Thank you for this recipe. Can’t wait to make another batch!

  3. Jeni says

    I have made this quite a few times and each time love it even more. Ive started measuring spices with my heart lol and now have personalized it. Will forsure be writing this one out for the recipe box.

  4. Kathy says

    I do not like winter squash, but I am trying to incorporate it into my diet. This recipe was absolutely delicious, exactly as written. I might try some fried shallots on top when I make it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Kathy. Fried shallots would be so lovely! Thank you for sharing! xo

  5. Lena says

    I made the recipe exactly as written (without the chili garlic paste though cause it was plenty spicy) and it was delicious!

  6. sharon says

    We love this recipe. We grow a lot of butternut squash in our hoop house garden. The only thing I do different is cook the squash in the oven and then scrape out the part you want. I think it’s easier than trying to peel and cut a fresh squash. Just a suggestion. Often I will cook several squash at the same time, scrape out the good part and put it in a container. You can freeze or keep in the fridge for several days. Use it however you like. This soup recipe is one of our favorite ways to use butternut squash.

  7. Ta says

    This was delicious! I substituted some coconut flakes and evaporated milk for coconut milk because I was out of the coconut milk. Still perfect amount of sweet with a kick.

  8. Heather says

    Thus soup is amazing! Made a couple changes. Used red curry paste instead of garlic paste, used white onion (no shallots in house) and add more curry powder. So good and can be served over rice, veggies, and protein.

  9. Robert J Marcin says

    I used this recipe as a baseline, but roasted the butternut squash along with couple carrots, celery stalks and one sweet potato and one onion.
    Added the spices plus coconut milk, veggie stock along with siracha and one juiced lime. Skipped the chili paste.

  10. Brian Tivnan says

    This is a soup. Why go through the process of peeling, seeding, dicing and then cooking the butternut squash? When you are going to use an immersion or regular blender? Slice the squash, seed it, and roast it. Then you get the great roasted flavor and the time on the stove top is cut from 25 minutes to 5 minutes.
    I love the flavors and your site, but just my two cents.

  11. Briana says

    Wow!! This is sooooo good! So much flavor! I roasted the butternut squash first. Perfect for a cool fall day or evening.

  12. Kathleen Allisen says

    I’m looking for a recipe that doesn’t use any onions. No shallots no green onions no red onions no onions. I have a house guest who detests onions and I’m having a lot of trouble finding any recipes that don’t call for some manner of onion. Any suggestions?

  13. Laura says

    I made this today. I didn’t have enough butternut squash, so I added a sweet potato. I also sprinkled the herbs and a little olive oil on the veg, onions and garlic and roasted them for 40 minutes before pureeing it into the broth. Very good, creamy and rich – will make again for sure!

  14. Suzanne A says

    I made t. his soup today and I altered it a bit. I omitted the chilli and the coconut milk fora small can of “cream of chicken soup” and a dash of coconut extract and some nutmeg as I did not have those two ingredients in the home. Thanks for sharing your recipe.

  15. Chris says

    Excellent results. I had already baked a kabocha squash and used that instead of butternut. I used 1 1/2 T of coconut sugar, 1/2 t cinnamon, 1/2 t ginger powder and added fresh ginger in with the shallot and 1 clove of garlic. Oh and I only had a can of coconut cream so I used that out of necessity. Of course, it made the soup extra creamy so it has a decadence to it. Great blending of flavors. This will become a regular fall soup.

  16. says

    11/10 – LOVE this soup. Very simple and so rich, creamy and delicious. We used full fat coconut milk as that’s what we had. Absolutely amazing.

  17. Sandy says

    This recipe was absolutely delicious!! I used full fat coconut milk because thats what I had on hand and a tsp of ground black pepper. Will definitely make again and recommend. :)))

  18. Paige Makarevich says

    Super easy and yummy . Only think I added was some red curry paste for heat , and a little coconut cream
    Great recipe !

  19. Christina Ruggieri says

    Nice lite soup. I added red curry paste (couldn’t find garlic one,) and green apple “croutons” (chopped bits of green apple). Will make again.

  20. gretchen says

    Absolutely excellent! I did add Rosemary because one of the other recipes called for it and it it’s just a delicious recipe. Thank you so much. It’s what’s for dinner tonight

  21. Alicia says

    This is my go to butternut squash soup. I’ve been making it for year now. The only tweak I make is I roast the butternut squash first then scoop it out and add it to everything. It’s perfection. I’ve had many compliments on this recipe.

  22. Julie says

    I love this soup! The best modification we made though was to roast the butternut squash until nice and golden before adding it to the soup. That caramelization just adds a depth of flavor that you can’t get without it <3

  23. Bianca says

    Hello sweet friends at Minimalist Baker! I lOVE your recipes and use them on a weekly basis for delicious healthy dinners. I’m noticing however that a lot of the recipes, including this one, still calls for coconut cream or coconut oil, which has been concluded by recent studies that it’s not heart healthy. I love that this food blog focuses on delicious heathy foods and I thought I’d give a gentle and kind nudge and call your attention to this issue.

    Here is the article from the Harvard School of Public Health:,be%20limited%20in%20the%20diet.

    Or in summary: “The authors concluded that because of coconut oil’s effects on raising blood cholesterol including harmful LDL and in some cases triglycerides, and because its cholesterol-raising effects were comparable to other saturated fats, the oil should not be viewed as a heart-healthy food and should be limited in the diet.”

    Thank you for wonderful delicious and healthy recipes! I hope I’m listened to on this feedback. Keep up the beautiful amazing work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bianca, thank you for your kind words and for sharing this! We are aware there’s controversy around the use of coconut products and our understanding is that experts are not in agreement. Based on what we’ve seen, we’re still comfortable using it in moderation, especially when there’s not good alternatives. Happy to offer substitutions when possible!

  24. Cynthia says

    I was looking forward to making this! I made the homemade vegetable broth which is absolutely delicious! However, the soup was just okay for us; nothing wow about it. I couldn’t even think of anything that would make it better other than eating a P—-a frontega chicken sandwich with it. I would have preferred the simple roasted butternut squash. But I am happy to have an ample supply of veggie broth on hand!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! We’re so sorry it didn’t wow you, Cynthia. Would you mind sharing what brand of curry powder you used?

    • sharon says

      My suggestion is to just keep adding curry powder and perhaps some ginger till you get “wow.” I’ve made this a few times and varied a little each time but just keep tasting till I get what I want. I also used the garlic chile paste. We love that in all kinds of dishes. The squash we grow are huge so I have to add more of everything but this soup freezes nicely.

  25. carol says

    This reminds me of a soup my son makes which is an African peanut soup. I tried the same garnish ideas as for that soup and they pair well with this. It’s crushed peanuts, thinly sliced sweet pepper rings, and coconut milk. We used small multi-colored peppers and it was beautiful!

  26. Szarlotka R says

    The soup is delicious, but now I need to make 12 litres of it. Any idea how much in ml/l/cups roughly the one recipe makes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’d estimate 1 serving is ~1 1/2 cups, so you’d probably need to adjust the number of servings to ~30-35 if we’re doing that math correctly!

  27. Yasmin says

    I’ve never made soup before but I just tried this and it turned out amazing. Will definitely make it again. Thanks!

  28. Michele says

    This soup is amazing! I am making it weekly and have shared some with neighbors who rave about it. Being vegan I eliminated the garlic chili paste, and I did add a granny amith apple with the squash. Do you know if it freezes and reheats well? Thanks again, off to make another pot of soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, we’re so glad you’re enjoying it! Thank you for the lovely review! It freezes and reheats beautifully :)

  29. Annie in SF says

    Really easy to make! I added extra garlic, 2 tbsp of chili sauce, and a couple tsps of fish sauce to add umami.

  30. Susan Black says

    It very much depends on your squash. I buy ones with the longest neck, and smallest bulb as I can find. More yield for sure. My squash was just over 2 lbs and I got almost 7 cups of squash.

  31. Jess says

    This was amazing!! The perfect flavor profile for butternut squash soup in my opinion! I did add an extra clove of garlic and did two tablespoons of syrup and two teaspoons of the chili garlic paste.

    I will absolutely be making this a regular in my soup rotation! SO easy to make and SO tasty!

  32. Sheetal says

    Unfortunately 1.5 Tbsp curry was way too much and even adding more coconut milk it’s hard for me to fix this. I followed recipe pretty closely so I’m not sure if there was a typo and it should be 1.5 tsp. I am Indian and not sensitive to spices.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheetal, sorry to hear that! 1 1/2 tablespoons is accurate. We used our DIY curry powder. Perhaps your curry powder was especially fresh or a spicier version?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirin! We think oat milk could work in this recipe, however, we don’t think it will be as creamy! Hope this helps. xo

  33. Jessica says

    Great recipe! I have made this several times and make adjustments to my taste. Recommend cilantro as a topping, for those that like cilantro. Adds good texture and complements the soup well. Thank you for this wonderful recipe.

  34. Douglas Collins says

    The author’s idea of a “small butternut squash” is very different from mine. Fortunately I had two “small” butternuts, each about 1½ pounds, and I had to use both to get 6 cups. Worth the effort!

  35. Rachel says

    This soup has become one of my favorite comfort foods. I always have some in the freezer since I make it in big batches. Excellent recipe!

  36. Kristina S-B says

    I used full-fat coconut milk and increased all spices. It was delicious. Don’t omit the garlic chili and cinnamon- adds wonderful depth of flavour.

  37. Carolyn says

    Love this soup! Paired with basmati rice and added a few extra seasonings. Made a lovely l light dinner with extra toasty Naan .

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  38. DaughterDora says

    This is the best butternut recipe although admittedly I went free range with it! I doubled the curry powder and went heavy on the chili garlic. Skipped the sugars and used 2/3 can full fat coconut milk as well as turkey bone broth from our Thanksgiving turkey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaimie, Roasting will make it richer, but it isn’t essential for this recipe since there’s so many other flavors. You certainly can if you want to!

  39. Rachel says

    Oh my goodness this is now my favorite butternut squash soup! It just adds a little more flavor than regular squash soups (in my opinion). The entire family loved it. I served it with a side of roasted brussels sprouts mixed with walnuts and dried cranberries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Rachel. Thanks so much for the lovely review! xo

  40. Jennifer Nace says

    Keep coming back to this every fall and winter! It’s an excellent soup to warm up with, and I like to make a big batch because it freezes very well. Sometimes I roast the squash to add a little depth to the flavor if I have one, but still delicious if I don’t!

  41. Michelle Rich says

    This was the best butternut squash soup recipe I’ve ever tried. I added a couple bay leaves during the simmer to add a little depth, and then topped with curry spiced air fried chickpeas. Perfect balance of salty/savory/sweet/spicy!

  42. Sylvie says

    This soup is delicious! Slight modifications I made – small onion instead of shallots, chicken broth, 1/4 tsp cayenne pepper instead of chili garlic paste and used 1tbs of maple syrup! Thank you for this recipe it was great! Everyone loved it in my family.

  43. Renee C says

    This is a wonderful and easy to prepare soup. Since our garden produced an abundance of various types of squash this year, I used a combination (Butternut, Acorn, Buttercup, Delicata, Hubbard etc)and just roasted big batches of them to use in your recipe. I have enjoyed taking containers of soup to our neighbors and the comments are unanimously VERY positive. I have passed on this recipe to many! Thanks for expanding my spice repertoire!

  44. Wendy James-Smith says

    I made this with butternut squash I’d roasted the day before. So just fried the shallot & garlic gently, added seasonings & stirred til fragrant. then added some broth to the pan, so as not to burn the spices. Chucked the whole into the vita mix and it came out fantastic. I think I used 3 C broth b/c I like a bit thinner soup – still thick & very creamy. Also I added more salt b/c SALTY things are the best.

  45. Danielle Halverson says

    Absolutely delicious and fairly straightforward soup.

    Spent 2hrs in a traffic jams on my commute home from work due to a winter storm and I immediately started cooking this soup.

    It filed the house with such a spectacular aroma even then teenagers emerged from their rooms for a taste!

    Well done – 5 stars for sure

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry about the traffic jam, Danielle! But so glad the soup sounds like it went better =) Thank you for the lovely review! xo

  46. Janie says

    This soup is wonderful! I made it as written, choosing the maple syrup option (1 Tbs. in my case) and 1 tsp. of the chili-garlic paste, which gave just the right amount of kick for me. Love it. It’s great as is and also good sprinkled with fresh cilantro and a bit of lime juice. Thank you!

  47. Jen says

    I’d almost given up on butternut squash soup. I find the recipes very bland. But NOT this one. DELICIOUS! I love the Indian spice inspired flare. I’m so glad I tried again and used THIS recipe. Minor I changes I made included adding about an inch of fresh ginger (sliced into 4 slices before blending with soup) and about 1/2 Tablespoon garam masala. Seriously yummy soup. Thanks for sharing this recipe.

  48. Anita says

    I had a medium apple on hand. I peeled, seeded and chopped this and added it. Not enough yellow curry on hand, so I added some cinnamon.
    Yeah, and I added some frozen pumpkin I had in the freezer. I liked it. Everyone is different.

  49. Maria says

    This soup is delicious!! I pretty much made it the same way except that I roasted the squash, added 1/2 tsp of ground ginger, and 1/2 tbs of the maple syrup – I figured you could always add. Sublime! I have made many before and this is the easiest and best tasting by far!!

  50. Rhiannon Scott says

    Alrighty, this is the bees knees. One of the best homemade soup recipes I’ve ever stumbled upon. We only tweaked a few things because we didn’t have them at home. Instead of shallots, I used onion powder. Instead of pumpkin seeds, hemp hearts! This is one we will keep close to our hearts! 🤓Thanks for this amazing recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Rhiannon! Thank you for the lovely review and for sharing your modifications! xo

  51. Sue says

    Delicious and easy to make (which is important to me, because I’ve found I have significantly less motivation to cook for one). Definitely recommend!

  52. Angela B says

    Many thanks for this recipe, I’ve made it once before and it is definitely on our “ favourite “ list of soups.
    I used a fresh chilli instead of the paste as I grow my own, and only one tbs maple syrup, it was delicious!
    The toasted pumpkin seeds definitely added to it, I’m in the process of making a second batch right now!!

  53. Katherine W-S says

    I made this soup multiple times so far and it’s definitely one of my favourites! I’m actually making one right now. The flavours mix so well together. The curry is not to strong and blends perfectly with the coconut milk. The Chili garlic paste give it a nice kick (I use Korean Gochujang red pepper paste that you can buy at any Asian store).

    Ps: Thank you so much for all your recipes! I make one almost every week and I really love them. 👏🏻❤️🙏🏻

  54. Larissa says

    This soup is amazing!!! I will be putting it on my regular rotation!!

    Made it exactly as written (using coconut oil, maple syrup)–other than using the chili garlic paste which I was out of, so I substituted Sriracha.

    Added the pumpkin seeds for serving, but I am excited about trying the roasted potatoes like another reviewer has posted about.

    Thank you for posting this!!

  55. Melissa says

    I have made this soup multiple times now and it never disappoints. I’m actually about to make it right now haha! It is so delicious, creamy, and flavorful. My tip is to roast some potato wedges, and dip them into the soup. I have also diced potatoes, roasted them, and used them as a topping. Thank you so much for always having amazing recipes for my vegan, food-loving mouth.

  56. Valerie Chase says

    Thank you so much for this recipe I am new to the Butternut Squash Soup Gang and OMG it is Delish!!! The only thing I changed was I put Swerve Brown Sugar in for sweetener.

    Thank you so much for this recipe.

  57. Nina says

    Delicious, easy and nutritious! This one comes together super fast. Quickly whipped it up for a light Sunday lunch. I did use roasted butternut squash from earlier in the weekend (used for MBs Butternut Squash Pasta) but still followed all the steps to merge the flavors well. Homemade veg broth, skipped the chili (hoping my toddler will eat the soup), added a smidge of nutmeg, and went light on the maple syrup. Fantastic and well balanced flavor. Filling and pretty to look at it and rivals any restaurant butternut squash soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love a repeat recipe. Thanks so much for the lovely review, Camille, so glad you enjoy!

  58. Theresa Capri says

    This was very delicious! I needed to use up about a cup of coconut cream (the non-light kind of coconut milk) that I had frozen because it was too much for a previous dish. It was a little clumpy after thawing in the fridge, but after blending in blender when soup was done…super creamy! I used chicken broth instead of veg and did use about 1/2 TBSP red curry paste plus 1 TBSP of the dry curry powder you called for. Also used 1 TBSP brown sugar instead of the maple syrup. Oh and each time I cut a butternut squash, I wash and lightly salt the seeds, then dry in the oven on low…and of course that is what was sprinkled on the top of this soup! (yes still in the shell, but it is thin). Thanks for sharing this recipe! Definitely a keeper :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the soup, Theresa! We love baking the seeds too =) Thank you for the lovely review and for sharing your modifications! xo

  59. Linz says

    Delish! I subbed chicken broth for veggie, garam masala for cinnamon, and added in a bit of grated ginger, harissa and curry paste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy it! Thank you for the lovely review, Katie! xo

  60. Carrie Styczen says

    I made this without garlic (not a huge garlic fan) and with regular instead of coconut milk (because it was what I had on hand). It was absolutely delicious! I ate it every day for lunch that week and will be making more tonight. I didn’t add much maple syrup as I found the coconut milk and squash had enough sweetness. This was so quick and easy to make, lots of return for little investment of time and ingredients.

  61. Claudia says

    Great recipe! Swapped out the veg for chicken stock, added 2 extra cloves of garlic and added nutmeg instead of cinnamon.

    I found that it was a tad too sweet – may omit the maple syrup next time.

  62. Joann La Fleche says

    I made this soup today..and WOW! I absolutely love it. Very simple recipe with a wonderful taste. My family is big on curry recipes and this is a new recipe I plan on keeping. My one son who doesn’t like butternut squash said he really enjoys the flavor.

  63. Annie says

    I just made this Curried Butternut Squash soup. It is fantastic! It is slightly sweet (cinnamon???) and very creamy.

    I only had Trader Joe’s coconut cream and I used 2 cans because I had 8 cups of butternut squash that was already cubed (from Costco-2 boxes) and roasted. I also used Costco chicken bone broth (about 3 cups).

    I am sitting here eating this soup with some leftover plain chicken breast. Amazing recipe! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Annie! Thank you for the lovely review and for sharing your modifications! xo

  64. Flora says

    I started making this last autumn and I’m already on batch two for this year! I love this recipe – the only thing I add is turmeric <3 It is easily my all time favourite soup – love from England!

  65. Becca says

    This was such a delicious soup and so easy! I roasted and puréed the butternut squash ahead of time so all I had to do the night of the meal was combine all the ingredients in a pot and let it boil for 15-20 minutes. Quick and easy but so much flavor! Because it is so light on protein/calories, I may try some variations mentioned by other comments to bulk it up but very yummy as is! Thanks for this wonderful recipe!

  66. Kimberly says

    Holy moly. SO GOOD! A couple changes I made:
    1 TBSP curry powder + 1 tsp turmeric instead of all curry
    1/4 tsp of cayenne powder added with curry powder instead of adding chili paste.
    Topped mine with some full fat coconut milk, pepitas and chopped up sage. The perfect fall soup!

  67. Abby says

    This recipe is absolutely fantastic! It’s simple and straightforward with wonderful results. I added a bit of garam masala and used red curry paste for a touch of heat, and I roasted the seeds from the butternut squash as a garnish. It’s perfect for a fall weekend, and I’ll be making it again soon!

  68. Cheryl says

    This recipe is awesome. The texture from the butternut squash and coconut milk is perfect. I put in a few chili flakes to add when everything was ready for blending – just wonderful! My mother and sister also enjoyed it, and my sister asked for the recipe! I’ll be keeping this recipe bookmarked very well, for the next time I use it. 10’s across the board!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! This is so lovely to hear. Thanks so much for the great review and for sharing your experience, Cheryl!

  69. Michael Roberts says

    Made this many times, and is a wonderful autumn dinner. I use chicken bone broth for a richer taste and add diced chicken prior to serving. Poured over some steamed jasmine rice and garnished with some of that delicious, full-fat coconut milk. This is always a family pleaser.

  70. Michaela VanOmmen says

    I made this and didn’t even substitute any ingredients!! Though I did bake the squash ahead of time (we had time and needed the heat from the oven). It turned out great and was sooooo easy! We took it to an outdoor potluck, we have one bowl left….might have to make it again…..

  71. Michaela VanOmmen says

    I made this and didn’t even substitute any ingredients!! Though I did bake the squash ahead of time (we had time and needed the heat from the oven). It turned out great and was sooooo easy! We took it to an outdoor potluck, we have one bowl left….might have to make it again…..

  72. Katie Kelly says

    This is my all time favorite soup to make, and when friends visit they request it by name. I serve with garnished with cilantro and a slice of brie, crusty baguette on the side…chef’s kiss.

  73. Liv says

    I’ve made this 5+ times now and it’s so good and so easy to make. I have the recipe memorized at this point! I definitely think the best veg stock brand to use is Better Than Bouillon veg paste, it really elevates the flavor of the soup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this. Thanks so much for the lovely review, Liv, we’re so glad it’s a staple recipe for you!

  74. Chef Thomas says

    Grind up a little bit FLAX SEED and sprinkle over the soup in your bowl for extra added health benefits. Great recipe and easy to modify (red hot chili pepper, thyme, chives, sweet potato, carrot) with things in your garden. Tumeric or a bit of other middle eastern spices can make this even more interesting. ThankYou MB for what you do !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications! xo

  75. Lee says

    I have made this several times! My go to soup for butternut squash. Shared with my son who’s girlfriend is vegan and they loved it also.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Lee. Thanks for the lovely review!

  76. Laura says

    This is my #1 go-to soup recipe and a consistent crowd pleaser. I make it with roughly half butternut squash (I buy pre-cut) and half sweet potato. It holds up with all sorts of modifications. I’ve made it with light coconut milk, full-fat coconut milk, and almond milk. Sometimes I use yellow onion instead of shallots. I vary the amount of chili paste or leave it out altogether. I used to roast the vegetables before adding them to the pot, but I don’t bother anymore. All versions of this soup taste great, especially with a handful of pepitas on top. Nomz.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Laura. Thanks so much for the lovely review and for sharing your modifications!

  77. KG says

    my go to squash recipe. ~pro tip~ half the squash, oil it down, add salt and roast before adding it to the soup. No cubing necessary – just scoop it out of the skin. I also sometimes roast a red bell pepper and blend it up in the soup too.

  78. Breanna says

    This is my go-to recipe for butternut squash soup. I make it at least once a month. Everything about the recipe is perfect! Wonderful with a piece of crusty bread and some olive oil drizzled on top + green onions. Thank you!

  79. Mary Ann says

    This butternut squash soup is just so good. I used homemade broth from roasted vegetables (I omitted the fresh tomatoes that the recipe called for); I used organic coconut milk. I had no shallots but used a small onion diced small. I added one tsp of the chili garlic paste, and 3 tablespoons of the maple syrup. I think less would be better, but no matter. This is a definite keeper recipe. Thank you so much for sharing it with the world!

  80. Stephanie says

    I made this today for dinner. It was perfect! I had pre-cut butternut squash that I wanted to use up. I had all the other ingredients in my fridge. It hit the spot for my taste buds, stomach, and the cold weather. THANK YOU!

  81. katymoo says

    I made the amount for 12 servings – and ended up with 6 quarts of soup, so those are generous servings! It is absolutely delicious.

  82. maren says

    I just made this last night, this is my go to dinner whenever I have a butternut squash on hand, its so quick and simple. Butternut squash soup has always been a winter favorite of mine sine I was a kid and my dad would make it for me. I added turmeric for the anti inflammatory benefits and the fact that it’s the perfect color for this soup, I saw someone added ginger too and that sounds like a great idea. I only had full fat coconut milk so I scooped a couple spoonfuls out to save for topping and used the rest, it made for a very filling soup. I was full after one bowl with a small piece of bread and a side salad.

    • maren says

      I also have never tried this with the chili garlic paste, but It sounds delicious and I’ll have to remember to get some specifically to try with this soup. I used cayenne pepper instead to add some heat.