Curried Butternut Squash Soup

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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.

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:

Creamy
Flavorful
Soul-warming
Subtly spiced
Coconut-infused
Simple
& 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
Print
Bowls of Curried Butternut Squash Soup topped with pepitas and a coconut milk drizzle
4.9 from 331 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

Ingredients

SOUP

  • 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

Instructions

  • 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.

Video

Notes

*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

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  1. Ronja says

    I made this soup and it’s SO yummy! Thank you for sharing this! If you want to see when I did it, I filmed it and you can see it here :)

  2. Krista says

    I absolutely love this soup and have made it several times, including in an instant pot with a tip from one of the other commentors! Has anyone tried making it with yams? thats all I have right now and I’m trying to stretch the food I have at home

    I might just give it a go and report back but any experience would be welcome!

    • Support @ Minimalist Baker says

      Hi Krista, we’re so glad you enjoy it! We haven’t tried it with yams, but think it would be great! Let us know!

  3. Alyse says

    This soup was amazing! I love butternut squash anything as it’s so versatile. This turned out beautifully! I portioned some out and blended it less so it was thicker, and used the portion as pasta sauce.

  4. Anne Redden says

    I’ve made and eaten many Butternut Soups…This is one is by far the most delicious. The recipe is simple and well described for easy following. Plus the images and videos are well executed.
    Thank you for sharing!

    Anne Redden

  5. Tacy says

    This is the BEST butternut squash soup I have ever made (and I’ve made quite a few)!! I’m going to make this my signature soup going forward! I did use full fat coconut milk but removed half of the coating to minimize the fat.

  6. Jezzebelle says

    This is restaurant quality! I used what I had on hand: spicy curry powder and subbed apple juice for the maple syrup. It was insanely delicious, healthy, and so easy!

    I can’t wait to make this again and play with some additions and garnishes like garam masala, cilantro, roasted pumpkin seeds, fresh pomegranate seeds & yogurt swirl . . . !

  7. Denean says

    This soup is amazing!! Followed the recipe fully, adding the full amount of maple syrup and chili paste. The perfect amount of heat and taste!! Adding this recipe to our weekly regime.

  8. quarantineeats says

    my friends and i LOVE this soup recipe. we modify it a bunch tho: roast squash, carrots, sweet potato, onion before putting in soup. add ginger! top with crispy chickpeas and tahini. YUM. SO GOOD. thank you!

  9. Gloria Brady says

    I made this soup, I used hot curry powder so I reduced the amount to 1 tbsp, it was still very hot and spicy. I used frozen squash. It was delicious, very satisfying.

  10. Kristen says

    Wow is this good! I used 3 bags of frozen butternut squash that was sitting in my freezer for a while instead of fresh. I also subbed onion for the shallots and unsweetened almond milk for the coconut milk. I used my instant pot. I sauteed garlic and onion and then added the rest of the ingredients used manual for 5 minutes. Let it natural release for 5 minutes then forced it so I could use my submersible blender and chow down. This is so super delicious! I will be making it often!

    • Support @ Minimalist Baker says

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

  11. Janet says

    I have made this a number of times and have been taking some liberties. I have started roasting half of the BNS, garlic, and shallots. Then with the other half following the recipe as is adding the roasted half. I have also taken to adding a little paprika when seasoning it to give it some additional depth. It is a family favorite!!!

  12. Catherine Seay says

    I loved this recipe! I added toasted almonds, fresh lime juice, cilantro and a spoonful of heavy cream on top.

  13. Tara says

    This was delicious! I used a combination of roasted acorn squash and rutabaga, and I roasted the garlic as well. I only had brown sugar and I did not add any maple syrup as I thought it was sweet enough. I upped the salt to probably the equivalent of a full tablespoon to balance the sweetness. The color was vibrant yellow orange and the spice level was perfect. I had also toasted my curry powder for maximum flavor. Thank you so much for sharing this recipe!! I will be making this often!!

  14. Dawn says

    Hi Dana! I just finished making this, and it’s delicious! In place of light coconut milk, I used 1/2 can of full-fat coconut milk cut with 1/2 can of water. In place of cinnamon, I used 1/4tsp garam masala, and I upped the salt as I was using a particularly sweet squash. I also added about 1tsp of turmeric powder. I added a can of chick peas as well to add some texture. YUM! Thanks for a fabulous recipe!

  15. Adena Ballegeer says

    I am sick and was looking for something easy to make. This was not only easy to make but delicious ? The only thing I changed was I didn’t have shallots so used a sweet onion. Thank you for sharing!

  16. Lee says

    I love the recipes on this website (and it seems that others love this recipe!), but this one fell flat for me. It was bland, and perked up a bit after I added lemon juice, salt, and more curry, but it’s still not balanced.

    The recipe states using ‘curry powder’ which I assumed meant Indian. But based on comments it seems that it’s Thai flavors? One of your comments referred to curry *paste* which is typically Thai. I guess I’m confused?

    • Support @ Minimalist Baker says

      Hi Lee, sorry to hear that was your experience! We recommend Indian curry powder in this recipe. The curry paste comment must have been a typo. We wonder if maybe your squash was on the larger end or shallots smaller than what we used?

  17. Bob says

    Great recipe! I kind of “backed into” this one. I baked a BIG butternut yesterday, and as tasty as it is on its own, the soup mood hit me hard today. So, I found this recipe and voilà — deliciousness! Quick question, for all: Most commercially available vegetable stock leaves me either uninspired or wishing the manufacturer hadn’t gone “all-in” on a particular ingredient. I know a good stock can add lots of depth, but I haven’t found one I love yet. I’m thinking I might just have to start making my own. I’m open to your ideas on a.) ready-made stock I can buy at the store, and b.) making vegetable stock from scratch. Thank you in advance! – Bob

    • Dana @ Minimalist Baker says

      This is our favorite veggie stock. And we agree – store-bought never really compares. But if we have to choose one, Pacific is the best brand.

      • Bob says

        Thanks for the stock recipe, Dana — it’s amazing!

        Two things:

        1.) Because I use my saved-up veggie peels, and because those peels vary from week to week, it’s subtly different each time. (That’s a positive in my book!)

        2.) I never realized what a great “meal hack” stock can be! A couple of nights ago, I threw some sautéed veggies and brown rice into a cup of stock and it was delicious, healthy and satisfying.

        I know this is old news to some, but to me, it’s truly a revelation!

        Best wishes to all who are reading this,

        Bob

    • Peggy Duvall says

      I use Knorr chicken, beef and vegetable stock concentrate when making soup or gravy. It is very salty so take that tip into account when seasoning your soup/gravy. The vegetable stock is my fav. of the three.

  18. Karen says

    I have made this recipe over and over again! It is so easy to make and the flavors are very diverse. This has become one of my go-to recipes and it is truly delicious!

  19. Laura Woodard says

    I’ve made this twice now. The first time I followed the recipe(like my sister says I should)
    The second time I used homemade soy milk instead of coconut milk, caramelized onions instead of shallots. Both times it came out great. Thanks bunches.
    Laura

  20. Kelly Ritz says

    Made this tonight in an instant pot. I roasted the squash until lightly carmelized first, sauteed other stuff in IP and added spices to “wake them up”, then added squash and broth. Set instant pot for 7 minutes, manual, high pressure. After cooking manual pressure release and added coconut milk. I blended everything in the pot with an immersion blender and served with pepitas and coconut milk on top, side of warm naan. I also added coriander, ginger and a tsp of garam masala during the sauteed phase and used coconut sugar because I didn’t have maple syrup.

  21. Emily says

    This soup is so so good!! I made it exactly as the recipe says and it is probably my favorite soup ever! I’ve been on a soup kick as it’s too cold to enjoy my smoothies like the summer time. This one is just so perfectly warming and just the right amount of flavor and spice. Thank you so much!

  22. Philip says

    First soup I’ve ever made, and it came out so well! (Doing a little kitchen victory lap, right now.) Didn’t have garlic/chili paste, so I substituted in a few solid dashes of garlic/chili sauce. Thank you so much for this recipe…you’ve given a beginner hope.

  23. Tina says

    I used a mini food processor to purée. I could only do a small amount at a time, because of the size of my food processor but worked just the same. I also pre baked the butternut squash for 40 mins. at 400 degrees. Seasoned with butter garlic salt and pepper prior to cutting it into cubes and adding to the pot. I agree with adding the fresh ginger & turmeric to the recipe. I skipped the chili garlic paste this time but will make again with it to try. However tastes delicious, turned out great!!

  24. Linda says

    I made this a couple of time and I loved this recipe. Do you think it is possible to convert this recipe for an Instant Pot?

    • Support @ Minimalist Baker says

      Hi Linda, we’re so glad you enjoy it! We haven’t tried this in an Instant Pot, but other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments. Hope that helps!

  25. Jen says

    Amazing!! But I wasn’t surprised since everything I have made from your site is so good! I just keep coming back for more and more. This soup was so good and my boyfriend loves it as well. Thanks so much for all of your wonderful recipes!

  26. Liz James says

    This recipe was easy and simple to follow, I had all of the ingredients in the larder. I used all of the ingredients without deviation, although I only used 2 tbsp of maple syrup. I loved the creamy texture of the soup but it is too sweet for me, next time I will not add any sweetener, I think if I add yoghurt on serving that may reduce the sweetness.

  27. Penny says

    This is a great simple recipe for a delicious soup.
    I’m trying to eat meals that are oil, sugar, dairy and salt, so I modified it to avoid using maple syrup or coconut sugar; I used two chopped apples instead. And I sauteed the shallots and garlic in water (not coconut oil). I used Vadouvan curry spice, which is perfect for this recipe, although some may want more spice. It’s easy, fast, and a cinch to modify for my particular diet.

  28. Linda M. says

    This soup was perfect for a rainy blustery night! I used a mixture of squashes – about 4 cups butternut squash and 2 cups pureed pumpkin …then the last 1/4 cup sweet potato puree I had from a muffin recipe. I did not adjust the seasonings but did add 3T of coconut sugar – it was the perfect balance to the spicy curry powder!! I used frozen cubed butternut squash which I thawed in the fridge overnight …so I kept the cooking times the same and they pureed easily with my immersion blender.

    • Support @ Minimalist Baker says

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

  29. molly says

    Made this a while ago (opted for no chili paste) and it was absolutely delicious. Now I am making it for my sister, as she just had mouth surgery and is living off liquids for the next few weeks. She absolutely loves this!

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  30. Robert L says

    Incredible tasting soup, mixed Garam masala and madras for curry powder, careful on over sweetening, and I didn’t double the coconut milk when doubling the recipe. A must try recipe

    • Support @ Minimalist Baker says

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

  31. Marsi says

    I just made this, because it’s getting cold in NYC and because I love butternut squash soup. I followed another commenters suggested and roasted the butternut squash for approx 40 mins before starting the cooking process. I am happy to say, I absolutely love the end product. Thank you for the recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Marsi! Yes, roasting can definitely enhance the flavor if you have the time and patience =)

  32. Charlotte says

    Mmmmm I just made this and the house smells SOOOO GOOOOOD! I had a lot of roasted squash leftover from dinner last night and wanted to make it into a curry soup – this is the first recipe I found! I knew I kept that can of coconut milk in the pantry for a reason… This is definitely a keeper! As other commenters, I only had full fat coconut milk and used the whole can (it’s so rich). I also tossed in some Maple Habanero spice mix we got up in Vermont. The soup has a surprisingly bright, delightful combination of sweet and spicy. Perfect for a dreary, cold, rainy evening! Thanks so much for this recipe!

    • Support @ Minimalist Baker says

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

  33. Caitlin Chumbley says

    I had curry butternut squash soup at a restaurant years ago and always knew I could make it at home. Was looking for a fall soup and came across this recipe- it more than hits the nail on the head. Didn’t have chili garlic pasted but I did have hot madras curry powder. Almost 2Tbsp of that and the spicy level was perfect. I was leery about the added sugar, started with 1.5Tbsp of coconut sugar and ended up adding another half Tbsp. It was needed to balance out the spice. I used an almond/coconut milk blend and worked great. Ate with pumpernickel bread :) This was SUPER delicious and so worth hacking through the butternut squash!!!

  34. Gene Green says

    I’ve been wanting to make a butternut squash soup for a long time and this recipe is the one that seemed to match my flavor profile and skill level. I wanted to make a lot of soup so I doubled the ingredients and I LOVE how it turned out! I couldn’t find chili garlic paste in the supermarket so I left it out. I used one can of low fat coconut milk and one regular can of coconut milk. I will be saving this recipe. It’s simply amazing! I’m curious to know what to pair it with to add some texture! Thank you for sharing!

  35. Angela says

    Loved it! Made a few modifications to enhance flavor and tweaked to preferences.
    1) roasted cut butternut squash with onions & garlic (Used 6 cloves) for 30 min first @ 400 degrees
    2) reduced curry to 3/4 tsp for non curry lover
    3) reduce cinnamon to just a dash
    4) only had full fat coconut milk so just reduced it and added some soy milk/water to dilute
    5) blended in vitamix until creamy!!!
    Served with dollop coconut milk (as suggested), toasted coconut flakes & fried shallots

    Spoon licking good!!!

  36. Liz says

    It’s probably wrong how excited I am to know this soup is waiting in my fridge for dinner tonight. I can attest it’s delicious even if 1) you start with leftover roasted squash Cubes and 2) accidentally add crushed ginger instead of garlic. Just what I wanted, thank you!

  37. Becky Muotka says

    I made this for a work pot luck. I left out maple syrup and chili paste. I added Turkish seasoning and ginger. I used goat cheese and pumpkin seeds for garnish. Served with Fresh Naan bread. I filled the crock pot full and it was gone in 30 minutes. Am making again for a Christmas cookie exchange.

  38. Paola Espinoza says

    Such a delicious soup perfect for a cold winter day! I made extra to take to work as a meal prep, so doubled the recipe except for the coconut milk because I only had one can. Also used chili flakes since I didn’t have paste on hand. Still was so perfect! My first time having butternut squash soup and I’m hooked!

  39. Dana Chirila says

    Absolutely wonderful soup, fast and easy. I can’t eat squash so I used sweet potato instead and reduced the maple syrup to 1 tbsp. Delicious! Thanks Dana :-)

  40. Jeanine says

    Wow – this is a new favorite of mine! Thank you Dana for the excellent instructions and photos – really made it simple.

    A couple of tweaks on my part: I added chile powder with extra garlic as even though I found chili-garlic paste in the store, I wasn’t comfortable with the other added ingredients.

    2 TBLS of maple syrup was perfect. I also added fresh ginger and tumeric cause I add those to most everything.
    I used whole coconut milk – and not the lighter version, so the soup turned out filling, which was good.

    Also I used my own shitake-veggie broth as I had just made a whole lot and wanted to use it up.

  41. Nancy says

    This soup is very delicious and was a great side dish for our vegan Thanksgiving meal. Thank you! Added 1 tsp Sriracha, which was just enough heat for us. Made it in the morning and simply reheated it before the feast.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sheree. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Happy Thanksgiving! Xo

  42. Lara Raggon says

    This is my favorite soup. It’s pretty quick and easy and the flavor is so good! We used onion instead of shallots because we tend to have those on hand and we’re frugal. Overall great fall soup!

  43. Jenna Shay says

    This soup is transcendent family fall tradition level amazing. I use honeynut squash and decrease the amount of maple syrup to accommodate the sweetness of that variety. I sometimes use fresh green Indian chilies and garlic powder instead of chili garlic paste and eat them with parathas I get in the freezer section of the grocery store or Indian grocery market.

  44. Madge Blencoe says

    I made this twice in the last couple of weeks. What a delicious but easy recipe! Followed the recipe as written (except for chili paste as I had none) and it was great. So quick and so tasty!

  45. Rebecca says

    I stirred in the juice of half a lime at the end before serving. Brightened it up just a bit even though it tasted great beforehand too!

    • Support @ Minimalist Baker says

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

  46. Hannah says

    This soup is everything I was hoping it would be- the perfect blend of sweet and savory. I had bone broth to use up, so used that instead of vegetable broth (nice for a little added protein), and I didn’t have any chili garlic sauce, so I used a little extra garlic + crushed red pepper flakes. I made it this morning with the intention of serving it for dinner but honestly I don’t know if it will last that long.

  47. Laurissa says

    We LOVED this soup. I’ll definitely be making it again and again this fall/winter season! I tinkered with the amount of spices a bit, added in some powdered ginger, and used some chili powder because I didn’t have any chili garlic paste on-hand. Also, I’m always in a time crunch (and HATE cutting squash), so I bought some pre-cut butternut squash at Costco, and the entire soup came together very quickly and easily!

    • Support @ Minimalist Baker says

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

  48. Jennifer Hoff says

    Great flavorful soup, I made it for a teachers appreciation lunch. I tripled the recipe and wow it made a lot! I would say it would me more like 20 + servings than 12. It filled my large LaCruset Dutch oven nearly to the top I was just able to use the immersion blender without it spilling over. I roasted the halved butternut squash 45 min at 325 on convection, let them cool then made the soup as written except I used slightly less than the lower Amt suggestion for the syrup. It turned out quite thick, which I like, especially after sitting over night in fridge, it thickens even more. Definitely buy additional vegetable stock if you prefer to thin it out. The chili oil drizzle really complements the soup. I couldn’t find Pepitas at the Store unfortunately, that would have been really delicious. Im going to head to a better store and get some Pepitas for my leftovers, there is a lot of soup that wouldn’t fit into my travel crockpot!

  49. Rachel Hayden says

    This is an absolutely delicious soup! It’s soothing, creamy and the perfect amount of sweet, savory and spicy. I would definitely recommend making it. Plus you make everything in one pot!

  50. Leptosiphon says

    Yummm! So easy to make, except cutting the butternut squash (yes I used a sharp knife). I topped with cilantro and was so good! I will for sure make this again.

  51. Kristin says

    My ultimate favorite for the past 12 months. If you love ginger as much as I do, one suggestion is to add a good heaping tablespoon of fresh grated ginger when sauteing shallots (or onions as I rarely have shallots on hand. This recipe is a keeper for sure. Great comfort food, but fancy enough for guests/dinner party.

  52. patricia says

    Butternut squash soup is a cold weather staple in our house. This curried coconut version is quite simply: heavenly. Followed the instructions, but used full fat coconut milk and added chopped ginger. To avoid cutting a hard squash, I roasted it and the skin peeled off easily and the house smelled wonderfully of roasting squash. So happy I ran out to the store and got the Garlic-Chili…sure to be a regular from now on! Thanks for this inspiration on a cold Ohio day.

  53. Jean says

    So so good! I took another reviewer’s advice and oven roasted my squash first. This made the actual soup cooking time go quicker and I was hoping to get that extra flavor in the squash from roasting it.
    I used extra garlic and regular onion as I did not have any shallots.
    Instead of chili paste I used a splash of gochuchang sauce.
    So creamy and a hint of sweet with curry – I used a regular curry powder and Garam masala.
    Great on a cold evening!

  54. Abha says

    I made this last year for Christmas and it was a big hit. Only adjustment i made was to roast thr butternut squash first. I love roasting veggies. Just brings out it’s natural sweetness and I added less maple syrup. Oh and it takes away the labor intensive step of chopping and peeling the squash. This soup is so delicious. I have squash waiting on my counter today for this soup! ?

  55. Hannah says

    First just wanted to say that this is my favorite destination for healthy, delicious, simple vegan recipes. Don’t underestimate the simplicity of the recipes however – everything on MB that I’ve made is next level. “Restaurant quality” as my boyfriend likes to say :)

    This recipe was no different! I added lemon juice for brightness and red pepper just because I had one I needed to use, but that ended up being a really nice addition. I topped with toasted almonds and pepitas. Yum!

    • Support @ Minimalist Baker says

      Aww, thanks so much for your kind words and lovely review, Hannah! We’re so glad you and your boyfriend enjoy our recipes =) Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  56. Kelli says

    I just made this soup. It is only November 11th and here in Michigan were are getting hit with a snow storm and nothing sounded better than a bowl of soup. This soup is outstanding. It was very easy to make, the hardest part is cutting the squash. I omitted the curry because a few of my kids don’t care for it. The flavor is great. I used the max amount of maple syrup and the max amount of garlic chili paste. I’m glad I made a double batch because my family loves it. I’ll make this again soon.

  57. Chalisa says

    As someone who likes butternut squash but doesn’t care for the sweet soup, I definitely loved the idea of a savory curried squash soup. I added some fresh peeled/sliced ginger, a couple of lemongrass stalks, three big spoonfuls of red curry paste and then skipped the cinnamon and maple syrup. It came out amazing! Thanks for sharing!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Chalisa! They sound wonderful and we are so glad you enjoyed the soup! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. gina says

    hands down the best soup ive ever made. im not a curry fan so i skipped it. came out OUTSTANDING. creamy, delicious. surviving off it this winter!

  59. Niki says

    Delicious! I live in South Florida and it’s like 85 degrees outside so I put my AC down to 65 to pretend it’s fall while I enjoy this, hehe. I can’t believe some people are saying it’s bland because I find this to be incredibly flavorful even with only a pinch of salt and pepper. Thank you for sharing this with us!

  60. Saja says

    I am planning to make this soup for dinner and I would like to know if I can add fresh shrimp and scallops to this recipe?

  61. Tess says

    Delicious! The spice/flavour is perfect. I used full fat coconut milk and added some turmeric. Super easy to make – hardest part was cutting up the squash!

      • Sarah says

        My cousin told me a helpful hint with cutting up butternut squash; microwave it for 2 minutes. It softens up the squash and makes it WAY easier!

  62. Lauren says

    Amazing!!! This soup is easy to make and taste great. At the end, per my taste, I added extra cinnamon and maple syrup.

  63. Amy says

    This soup really hit the spot for me. I didn’t have all the spices needed (instead of the actual curry powder I just eyeballed my own mix of turmeric, cayenne, paprika, and cumin), but it all came together quickly and was pretty easy for me, a total novice. I’ll be having this for the rest of the week!

  64. Patricia says

    This was delicious! I love all your recipes, but this soup might just be our new house favourite!! It was soo good we ate it all up before we could take a picture. Thanks so much!! I did heaping amounts of curry, because I love curry. Soo yummy!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Patricia! Thanks so much for your kind words and lovely review =)

  65. Charlotte says

    This is delicious . I think the people that left negative comments probably didn’t have a good spice to use. I used a good quality Indonesian red curry paste that I found at an Asian market, I also added 3 times the garlic and added chopped ginger and sautéed it all together . Full fat coconut milk and a tablespoon of ghee(because I love that butter flavor. Next time I’ll add fish sauce instead of salt. I think that suggestion would be wonderful

    • Dana @ Minimalist Baker says

      Thanks for sharing, Charlotte! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  66. Briana says

    This recipe was very good. I liked it a lot as is, but I’ll be tweaking it a little for continued use (i.e. double the garlic). :) Thanks for the inspiration!

  67. Kristi Kurylo says

    Absolutely delicious! I used a small amount of red onion instead of shallots and sugar instead of maple syrup as it was all I had on hand. It was delightful the first night, but now here on day 2, it’s even better! Thanks for the great recipe!

  68. LW says

    This soup is incredible, it’s in constant rotation in my house. It’s also my go to soup to make for friends and family.

    • Support @ Minimalist Baker says

      Whoop! We are so glad to hear it! And thank you so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  69. MamaRN says

    I made this twice. Both times I used a mirepoix instead of shallots simply because that’s what I had and two types of curry powder. Fantastic and easy! The flavor is perfectly balanced. As toppings we did roasted cauliflower one night, pepitas another and today I added roasted peanuts. The second timeI made the soup I used light coconut milk and increased the amount of squash, broth and curries so that we would have enough to freeze. Highly recommend.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  70. Jeanne says

    Wonderful. I left out the chili garlic sauce since I was making it for a new mother, and it was excellent. I added two Tablespoons of maple syrup and will test my butternut squash next time to taste for sweetness, since I could’ve gotten away with 1 tbsp. Like others, I roasted a halved squash instead of cubing to save my aching thumbs.

    • Dana @ Minimalist Baker says

      You could use the bulb or green parts of a green onion (if possible), and omit the garlic and sub a garlic-infused oil?

  71. Kira says

    Amazing! I had no canned coconut milk, so I substituted coconut milk beverage from a carton. Other than that I followed the recipe to a T and it was fantastic. Would HIGHLY recommend!

  72. Nancy says

    If I had to pick my all time favourite soup (which would be so hard because I looove soup) it would have to be this one. I roasted a buttercup squash for it, which gives it even more depth. It’s smooth and velvety and the curry and the chili garlic sauce give it a nice kick. Home run on this one Dana.

  73. Janet says

    Excellent recipe! My only recommendation is to start low on the chili garlic paste and taste before adding more. (Although I have to admit that I did not have that ingredient, so used sriracha instead.) Easy to make and very creamy.

  74. Melanie W. says

    This was absolutely delicious! I will make it again!

    I had 3 leftover roasted honeynut squash (similar to butternut, but smaller and sweeter) which I used here (they made about 3 cups of pureed squash once scraped clean).

    I used full fat coconut milk instead of light to make each serving more filling, and didn’t add any sweetener because the honeynuts are so sweet naturally.

    For curry powder, I used 1 tsp of Penzeys Sweet Curry, 2 tsps of Penzeys Hot Curry, and 1 tsp of Penzeys Now Curry.

    Seriously so good!

  75. Beth says

    I made the recipe as written and wouldn’t change a thing! It was delicious and easy to make (even with having to prepare the squash). My husband and son loved it, too, so I’ll definitely make it again. Thanks!!

  76. Tanya Harris says

    This did not meet my expectations. It was too bland. The concept sounds delicious, but it failed to be flavorful.

    • Support @ Minimalist Baker says

      Hi Tanya, sorry to hear that! It sounds like something went wrong as it should be very flavorful. Did you make any modifications? Was your squash a vibrant orange/yellow color or more dull? If more dull, that could mean it wasn’t fully ripened before picking. Also, was your curry powder fresh? We recommend our DIY version for best results!

  77. K. L. Sanders says

    I made this as a meal prep as soup is my comfort food during Fall and Winter. The receipt was easy to follow. My local grocery store already had chopped butternut squash in the refrigerated section, so that helped with prep time. I sample some before placing it in cup size containers, and extremely pleased with the outcome. I did add cilantro to give it a little more of a zest. The next time I make it, I’m going to substitute the maple syrup with agave nectar.

    • Support @ Minimalist Baker says

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

  78. Krista says

    This is the best soup I’ve ever made and one of the tastiest soups I’ve ever eaten! I made it for the first time about two weeks ago and I’ve been dreaming of the day I have time to make more! I seriously look forward to it. I have a lot of dietary restrictions right now, so it’s so empowering and exciting to make something delicious — and healthy — from scratch. Thank you so much for coming up with and sharing this recipe!

    Note: I didn’t have shallots, curry powder or vegetable broth, so I substituted shallots with a yellow onion and vegetable broth with beef bone broth. I didn’t use any substitutions for curry powder though I look forward to trying the soup with that, too.

  79. Becky says

    I made this tonight and I thought it was good, my toddler gobbled it up, but my 4 year old and 7 year old complained it was too spicy. It was a standard curry I guess, but I wouldn’t use the word savoury to describe it. I added about a quarter cup of nutritional yeast and some Daiya cheese shreds and that helped.

    • Support @ Minimalist Baker says

      Hi Becky, did you use a store bought curry powder? If so, we would suggest trying our DIY version and perhaps omitting the cayenne to make it more appealing for those who are sensitive to spice. Hope that helps for next time!

  80. Cindy says

    I made this following the exact recipe. So delicious and easy. I hope my husband leaves some for me. He just ate three servings for lunch. And when I say butternut squash he usually makes a face.

  81. Marie says

    Excellent soup! I feel like my family gets more than enough sugar with desserts and snacks, so I skipped the maple syrup but added a peeled, cooked apple. The soup tasted plenty sweet to me, an admitted sugar lover. I had to sub minced garlic and chili powder for the garlic chili paste and added some extra curry to give more heat that was missing from not having used the paste. Looking forward to trying again with the paste. Thanks for the recipe. Peace and blessings.

  82. E says

    Used full fat coconut milk and after sauté of onions, ginger, and garlic, just added squash, curry powder, etc. to the instant pot and used “soup” mode. Didn’t use cinnamon or maple sugar. Added a little fish sauce for umami and a good amount of salt. Hand blender is so fun to use once soup has cooled. This is the similar flavor to a staple of soup I made years ago and the flavors are comforting, energizing and it’s healthy! (my 2 year-old liked it and said, “spicy!”)

  83. Kate says

    All I can say is….WOW. This soup hit just the spot, was super delicious and filling, and lasted me for lunch for most of the week! The combination of creamy coconut milk, curry, and a dash of cinnamon was just the thing to get me into the fall spirit :) I roasted the butternut squash seeds for about 15 minutes with a little bit of seasalt to top off the soup–next time, I may try fried sage. Thanks so much for sharing!

  84. Lindsey Phelps says

    I roasted the pumpkin before adding it and also added green beans! So amazing! This is the closest I’ve gotten to authentic curry.

  85. Bonnie says

    Fall has finally arrived in WI, so it’s time for soup. It is so yummy that this recipe was on a regular rotation last fall/winter. Costco has cut up organic butternut squash so this is so simple to make.

  86. Lisa says

    I’d like to make this soup for a fall party of about 40 people. It sounds yummy!

    How far could I make it ahead?

    Would it freeze well??

    Thanks!

  87. Heather says

    This was a WONDERFUL soup. I modified it for the Instant Pot, thus did not cook the butternut squash for 4 minutes after adding the spices. I cooked it on MANUAL HIGH PRESSURE for four minutes and then used an immersion blender. I only did a TBSP of curry as I was feeding it to a 3-year old. She quite liked it! I did a rounded 1/4 TSP of cinnamon which my husband found to be too much, so I will likely do a rounded 1/8TSP next time…and there will be a next time. I do agree with another commenter that the prep time was not realistic for most people, unless you have already chopped and peeled the butternut squash. Oh! I also added three carrots as my squash only yielded 5 cups of squash. I’m looking forward to trying more of your recipes!

  88. Michele says

    Love this recipe and the soup it produces. I use full fat coconut milk, and add a little cayenne for extra heat. This has become my go-to fall soup. My whole family loves it and requests I make it often for them. Thanks for sharing with us!!

  89. Molly Cuddy says

    This is an amazing soup! Filling and smooth and so much flavor. I didn’t have chili garlic paste but I did have chili curry paste and used that…a wonderfully delicious recipe.

  90. Rochelle Dworkin says

    I made this recipe exactly as suggested except I used hot curry powder and a bit of sriracha- so it was quite spicy but we like spicy food. It was so easy and delicious. A perfect curried butternut squash soup recipe.

  91. Sue Schelter says

    I made this for company coming tonight, so I haven’t finished it off with the coconut milk drizzle & pepitas. However, I could hardly keep a spoon out of the pan so I have put it away for now! It’s delicious! I did have a problem finding chili garlic paste at my local store. I did google it and I see it’s available not too far away. That being said, I added a touch extra curry and straight up chili powder – about 1/4 or 1/3 tsp. Before I make it again I will get the paste. I’m sure it will add just a little punch of flavor. * Oh, since I have arthritis and cutting a squash takes some effort, I roasted it in the oven before making the soup. I was able to skip straight ahead to mixing all the roasted squash, liquid & spices in after the shallots/garlic had sauteed. **Would this work with well frozen squash?

  92. Suzanne Amoroso Schultz says

    This is the most delicious butternut squash soup I’ve ever made. I didn’t use as much curry and mixed a half of can full fat coconut milk with half can of low fat for a little richer soup. Very delicious.

  93. Jo says

    Wow! If I could give 10 stars I would. It’s the middle of July and I am trying to not eat the whole batch right now. The only modifications where shallots instead of onion, a tiny amount of honey for the sugar, a full fat coconut milk because that’s what I had. I won’t use a sweetener next time, I don’t think it’s necessary. This is definitely a keeper! Thanks!

  94. Marley says

    I loved this soup!
    I chose to use a buttercup squash instead of the butternut as I find buttercup to be a bit sweeter, I roasted my squash in the oven first and then scooped out the flesh when cooked. After sautéing my onions I put the spices in and cooked them for a couple minutes, I only used 1tbsp of curry powder and I found that to be sufficient. After the spices were toasted, I put the squash in with the maple syrup and then added the broth and used only the cream from the can of coconut milk, blended it up, got it sufficiently hot and it was devine.
    5 stars!

    • Dana @ Minimalist Baker says

      Thanks, Stan! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  95. Lisa says

    I made this recipe and loved it! I used full-fat coconut milk instead of light, for a richer taste. I omitted the maple syrup and added a few dashes of stevia. I’ll definitely make again.

    • Support @ 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 rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  96. Kim says

    Hi! I absolutely love your recipes and have made this one multiple times. So delicious!
    One comment I have though are your prep times. Your blog is fabulous but your prep times constantly set me up for disappointment. There’s no way I can prep in the amount of time you write and I misjudge how much time to give myself to make a meal. Just a small feedback, maybe it’s just me but there’s no way I can peel and dice 6 cups of butternut squash, shallots, garlic, and gather all my spices in 5 minutes. Again, FABULOUS recipe and blog though!!

  97. Scott says

    This was soooooo good! I didn’t have any curry powder so I used your recipe, and didn’t have any ginger so I used dried ginger snacks and … wait for it … (I hate it when others do that but am giddy about this!) … ginger beer! Mildly spicy with full-fat coconut milk … vegan and bladder healthy (see ic-network.com). The only feedback, and perhaps I’m just naive/inexperienced, was peeling and cubing the butternut squash took longer than 30 minutes.

    PS Greetings from NC! We are also former Pacific NW residents!

  98. Thoma Simpson says

    The recipe should mention to peel the squash so you do not get all the pesticides from the skin. The squash can be cooked first with the peel, once cooked, discard water, cool in cold water for a minute and remove the skin. Put cooked squash and all other ingredients in blender.

    • Support @ Minimalist Baker says

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

  99. Karla says

    Fabulous. Was looking for a soup recipe for some extra squash. Did not have the full amount of coconut milk on hand – but not important – it still was coconutty. I used a curry powder mix that has other spices in it. Fabulous. Soup was awesome. Adding it to my repertoire. Another score for MB.

  100. K.D Mack says

    Perfect “snow day” recipe! I had an extra butternut squash from a farm box and roasted it, then needed a soup recipe. This was perfect…had some shallots and broth on hand but no coconut milk so subbed half soy creamer and coconut creamer (trader joe’s brand). I think roasting it first gave it more flavor and made it easier to blend. Put a little extra curry, added a dash of chili powder since I had no chili paste, and a dash of turmeric (because why not?). Followed everything else as written and wow…super yummy!

  101. Crystal Olry says

    This is hands down my favorite recipe for a butternut suqash soup! A neighbor of mine brought it over as a gift shortly after I gave birth to my new baby girl. We ate it up and my 2 year old loved it too. It is now a staple recipe of mine. I have made it another 3 times over the past 3 months. Healthy! Warming! & Delicious!

  102. Diane says

    So delicious. I was out of coconut milk so used coconut cream. Made it so rich. I can taste the coconut sugar so would use 1/2 the amount next time (I am pretty much sugar free so it may not taste that sweet to others). I also used only 1 tablespoon of curry powder. A great soup!

  103. Monika says

    This soup is lovely, my butternut squash end up being about 7 cups and I put it all in. I don’t buy shallots so I just put in 1 medium onion. I didn’t have all the spices for curry powder so I just eyeballed it, really simple to make and satisfying soup

  104. Frank says

    I made this recipe this afternoon and it was delicious! I used the DIY curry powder and it had a lovely heat. I substituted the coconut oil with avocado oil, and added a little more curry powder and salt til it was perfect. It will now be my go to Butternut Squash Soup recipe, 2 thumbs up!

  105. Zbig Banach says

    This is an excellent recipe. I made it exactly as written, but without the optional chili garlic paste. My wife is sensitive to hot spices and I used Penzeys Sweet Curry Powder. It had a wonderful taste and was not hot. I am new to making curry’s so thought this was a safe approach, but next time I’ll make my own curry powder per your recipe and adjust the cayenne to taste.

    I am curious if mine turned out to thin. When I sprinkled the toasted pumpkin seeds on top they sank to the bottom. I used a light coconut milk as the recipe indicates. How did you get yours thick enough to float the seeds? Should I be looking for a light coconut milk with a certain amount of fat/thickness?

    • Support @ Minimalist Baker says

      Hi there, it sounds like there may have been too much liquid! We would say increase the amount of squash or decrease the vegetable broth next time.

  106. Marcy says

    Fantastic blend of ingredients, and it was HEAVENLY(!) but here are a few modification that may have helped.
    1. Try to find a curry powder that has no chillies in it, then you can add that separately, to taste.
    2. Dice the shallots, not slices.
    3. BAKE the squash. Separate ends from neck. Put all face-down on rimmed baking sheet. Bake it until ends almost collapse and sugar-syrup is starting to run on the sheet. Remove from oven, put ends in a large bowl (I use a large Pyrex measuring cup and aim for 5-6 cups). Use solid metal spatula to scrape the syrup into bowl (lest it burn and be lost!). Return necks to oven and lower temp a bit or it may burn instead of caramelize the edges, and bake until extremely soft . Now scoop flesh out of the ends into bowl with the syrup. Vigorously stir in dry ingredients using whatever tool you like. When necks nearly mush, scoop out flesh and syrup, even if a bit caramelized, and mix vigorously.
    4. Add coconut milk and broth (but NO sweeteners) to shallots/garlic and bring to a boil. Add the squash and reduce heat, simmer on low (use a lid!) until warm/hot, stirring occasionally. NOW add sweetening, IF NEEDED, to taste, warm further before serving.
    The result will have rich texture, no lumps, and not resemble a smooth gravy/puree/canned cream soup.

  107. Shawn says

    I had roasted butternut squash on hand so used that. Didn’t have quite enough so I chopped up a sweet potato and threw that in to make enough. Completely forgot to add the maple syrup, but didn’t even need it. Tasted great without it and good to get rid of that extra sugar.

  108. Thomas says

    Wanted to use ingredients already in my kitchen: sub an onion for shallot. Sub whole coconut milk for lite. Sub roasted red chili paste for garlic chili paste. Sub Hot Madras curry powder for curry powder. This soup had a nice amount of spicy heat. Gave some to a vegan friend. She likey.

  109. Amy says

    Made this for the 4th time tonight! One of my favorite soup recipes and so easy. My cousin requested it for Christmas Eve dinner! Thank you for creating another amazing and easy to make dish:)

  110. Bonnie says

    I make this soup all year long and LOVE IT! I add More curry because we are curry fans and enjoy the depth of flavor it adds to recipes. My husband adds the suggested chili paste to his to make it hot and Spicy. I’m making this right now with butternut squash which I am roasting first but normally make it with sweet meat squash.

  111. Laura says

    I quadrupled this recipe and brought it to a faculty meeting at the end of a rainy day. It was enjoyed by all. I added additional curry powder, about a tablespoon fresh (actually 4 TBS for the bigger batch) minced ginger, and more salt and pepper to taste. I also added BOTH maple syrup and date sugar. Finally, I did not add the chili paste, and served it with the toasted pumpkin seeds and the coconut cream as toppings.

    Everyone loved it…not just the vegans and GF colleagues. We all felt the warming qualities and it made me happy to make it for my colleagues on a cold, wet day.

  112. Susan says

    I have made this soup a few times now and everyone LOVES it!!

    One comment, though–the prep time is long. I’m wondering if I am doing something wrong. How do you cut the squash, shallots, and garlic in under 5 minutes? Or half an hour?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Susan, a good quality knife and lots of practice go a long way :) You can also buy pre-cut squash to speed up the process. Hope that helps!

  113. Susan says

    This is a wonderful recipe! Easy to follow and Oh, so tasty. I actually used sweet potato once when I couldn’t find butternut squash. Very good. This soup is a regular at our house.

    • Support @ Minimalist Baker says

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

  114. Beatriz Rowe says

    I made this soup for Thanksgiving and it is the BEST butternut squash soup I’ve made or had. I used full fat coconut milk and a bit more curry ( I use Madras Curry Powder from Sun Brand-flavorful and available in the supermarket) and everyone raved and wanted the recipe.
    I will be making this again!

  115. Jess says

    I made this soup for Thanksgiving and it has become a constant request from my non-vegan family. I am now required to bring it every Thanksgiving because they loved it so much. Thanks for the great recipe!!

    • Support @ Minimalist Baker says

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

  116. Trish says

    I just made this with one change. I turned on my oven to 500 and tossed the butternut squash with salt, pepper, curry and olive oil. While I prepped and sautéed the leeks and garlic, the butternut squash roasted (approximately 8-10 minutes it was still al dente) and it imparted a roasted sweet flavor. It came out great and was a big hit!

  117. Lady A says

    i made this as directed. we used the garlic chili paste. the flavor is just right. we found that it was missing fat…that creamy thickness that i’ve tasted in other butternut squash soups. here it starts off creamy in the front but ends thin in the back of the mouth, if anyone can understand that. we thought about butter. i dont know if more coconut milk will do it and i don’t want it to affect the flavor too much…l’m at a loss.

    • Support @ Minimalist Baker says

      Hi there, for a creamier soup you could use full-fat coconut milk! Also, is it possible that your squash wasn’t ripe or there was too much liquid to squash? Those would be our top recommendations!

  118. Raiza Arnone says

    This soup was a huge hit!!! Perfect in every way. The curry did not make it spicey hot at all as some comments said, and since I didn’t have the chili garlic paste, i added hot chili powder as a topping which only made the soup better. My lunch guests could not stop complimenting me on it. Even my husband loved i.

  119. Latifah Randolph says

    Amazing! Of all the years cooking I’ve never made a purée soup always chunky. All of favorite ingredients. Flavor excellent!? I added nutmeg, allspice and little turmeric. They just go well. I did not have chili garlic paste(I had all ingredients home except that) so while in blender added one very small dry pepper ?. Garnished with coconut ? threw away the seeds by accident cleaning up ??‍♀️ ⭐️⭐️⭐️⭐️⭐️ I will share next time ??‍♀️

    • Belinda says

      Great recipe. Easy fast tasty. I didn’t find it too spicy from regular curry powder although you may want to avoid using curry powders that are labeled ‘hot’. Heat comes from the addition of the chili paste. I didn’t have any so I used Siracha. Also used honey instead of maple syrup. Will make again.

  120. Laura says

    This is such a wonderful soup! I have made it three or four times now and each time it turns out great. Even my six year old daughter loves it and she is not a fan of spicy food and she has never had curry before! It is a keeper. Perfect amount of flavour and little spice, just enough to make my taste buds dance!

  121. Kathryn Ball says

    I added 1 more tbsp of curry powder, 2 more cloves of garlic, and modified the chili paste to 1 tbsp. The recipe doesn’t NEED these modifications, but it will make it a lot more flavorful. This soup is awesome.

  122. Emme says

    I would like to substitute fat free half and half for the coconut milk (husband likes curry, but not coconut). Will that work?

    • Support @ Minimalist Baker says

      Hi Emme, we aren’t familiar with fat-free half and half! If using a fat-free product, we would expect this soup to not be as creamy.

  123. Emily Jones says

    Wow, this soup was delicious. A couple of tips…we like heat, but I was surprised how a small amount of the Chili garlic paste brought the heat! So, be careful when adding. Also, I chose not to puree the soup. I left it the cut up pieces of squash, I did mash a little bit to make the broth a little thicker, but I loved it this way. If you’re a texture person like me, it took away the thought of eating baby food. Honestly, this soup is so amazing though, I would have eaten it anyway! Thanks for the recipe!

  124. Katie Bailey says

    I made this and roasted the squash instead of cooking it with the other ingredients and it was soooo good! Very delicious I plan on making it again!

  125. Amanda Davidek says

    This was AMAZING. I love the combination of sweet and savory, and it came together so quickly. Another great minimalist baker recipe!

  126. wheeze says

    i had a ton of butternut squash from the garden, and i have made lots of different things, from risotto to roasted, and, of course, soup. i was looking for something a little different than the typical soup, and came across this recipe. i roasted the squash first, as i have found it gives it a bit more depth of flavor, and i omitted the maple syrup, as i am not a fan of too sweet. in any case, this is delicious. absolutely my favorite butternut squash soup recipe ever. thank you!

  127. Erin says

    Just made this and love it! I didn’t have canned coconut milk so I used coconut milk from the carton. It ended up more liquidy than I think it’s supposed to be so next time I’ll just use less. Doubled the recipe so I’ll havw it for a while!

  128. giggi says

    A co worker made this and shared a spoonful with me. I have not eaten butternut squash before. This was so tasty, I am going out on a rainy and cold day to purchase the ingredients to make. She used fresh I will try frozen. I expect to have a bowl with some buttery toasty bread. Can’t wait Thanks for Sharing and keep up the good work.

    • Latifah R. says

      Omg same thing my coworker let me taste a spoonful. The next two days was very cold and rainy so you guessed it I made as well. Just wished I doubled the Ingredients. Not sure about sharing lol too good.

  129. Clare says

    Easy soup to make. Fantastic taste. I’m not a fan of squash either. I did roast the butternut first. Nothing but a little oil on it. So flavorful. I highly recommend this recipe.

    • Support @ Minimalist Baker says

      Yay! Glad to hear that, Clare! If you could leave a star rating next time, that would help us a lot :D

  130. Jasmine says

    By far, one of the best soups I’ve ever made. I’m so excited to share this with friends & family. I thought the spices were perfect & added a great balance to the sweet – a wonderful combination of flavors!

  131. Liz says

    I love this recipe. So many butternut squash soups are just sweet and have little flavor, but this one’s got some serious flavor. I made it to the letter, and it didn’t disappoint!

  132. Jill says

    Just made this last night. It was pretty good, but if I’m being completely honest, it was not my favorite butternut squash recipe. I did not find it overly spicy, as a previous comment mentioned. In fact, I found it too sweet. The chili sauce actually helped a lot, and just a smidge more salt. Were I to make it again, I’d cut down on the maple syrup, using maybe only a single tablespoon rather than the 2-3 called for.

    I will also add that my 1-year-old son LOVED it. He hates being fed from a spoon, but was ate this soup off the spoon no problem!

    • Support @ Minimalist Baker says

      Hi Jill, Sorry to hear this wasn’t quite what you were hoping for! You can certainly omit the sweetener or sweeten to taste next time :)

  133. Naomi says

    Best butternut squash soup I’ve ever made! So easy! Couldn’t wait to bring a squash home from the farmers market! Thanks again, Dana!

  134. Teresa says

    I have looked through all of the questions and don’t see this one, so forgive me if it is a repeat. Can you substitute chicken broth for the vegetable broth? Thank you so much, looking forward to trying this!

  135. Barbara says

    Made this tonight to use up leftover butternut squash. My usual recipe has cream but hubby is now dairy-free so this version with coconut milk (unsweetened, full fat is what I had in the cupboard) was amazingly delicious! Just the right balance of sweet and spicy, and quick to the table top. Paired with a green salad and topped with slivered almonds. I’ll definitely make it again.

    • Support @ Minimalist Baker says

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

  136. Lisa says

    This looks fab!! I know it would be better with fresh, but for now I have some TJ’s canned butternut squash purée…how many cans do you think I would need?

  137. Nicole says

    This is the first butternut squash soup that I’ve eaten and loved…sooo comforting, warming and just spicy enough. I personally do not like sweet (or apple) in squash soup so I leave the maple out and think it’s perfect. Yummmmm.

  138. Mathew Mikolas says

    What an incredible recipe!
    I truly believe I could eat this everyday for the rest of my life and never grow tired of it.
    Thank you!

    • Pam says

      This soup is amazing.It has such depth of flavor l couldn’t stop eating it.I bought ready peeled and cut butternut from the grocery store which makes the soup so easy and quick to make.l didn’t use coconut milk.l added a bit of half and half to the soup once l served it but l tried my second bowl without it and it was just as delicious.l will definitely make it again!!Best butternut soup!!

      • Support @ Minimalist Baker says

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

  139. Lulu says

    I made this and loved it! I added cayenne for a spicy kick and used chicken broth. I think next time I will skip the cinnamon and substitute the maple syrup with honey.

  140. Tricia Sexton says

    I love this recipe. Very easy and its so delicious! My parents think so too :). Just one question-how much is one serving?

  141. Jenna says

    Loved this, and I usually don’t like soup! I used it with a little less curry powder and a little more maple syrup. The pumpkin seeds go really well with it!

  142. VeganMuncher says

    This soup is a staple in my house! Its solo bomb! I make rice on the side And pair it with the soup, I also stir fry mushrooms and add then in the soup as well, top it off with Cilantro and lime ?

  143. Sally says

    I roasted the squash -cut in half, drizzled with olive oil and maple syrup, added nutmeg, cut the curry to 1 1/2 tsp, used penzey spices, mild curry powder. At the end I added two ears of fresh corn. Wonderful!

  144. Rylea says

    Made this tonight with local grown squash. Was by far the easiest and cheapest recipe I found !! The swapped oils for butter in the beginning cause I didn’t have them. Turned out delicious !! The only thing was I think I’d add chilies next time or jalapeños. Otherwise awesome !

  145. kylie says

    This is definitely a good base recipe, but it definitely lacks in flavor. I strongly recommend adding MUCH many spices. I added a generous amount of nutmeg, cumin, chili powder, and other spices and only then was it really nicely seasoned. If more mild flavors are you thing, this recipe is great, but personally I like things with a bit more spice. That being said, with a few personal tweaks, this is a great recipe that I’ll definitely use again!

  146. Keren Glazier says

    This recipe was soooo good! I only used a small can of coconut milk and just added a little more broth. The flavour was still really powerful and super delicious. This is my new favourite soup recipe!

  147. Kathy says

    This is one of my family’s favorite soups. I follow the recipe as written with a few modifications. First, I cut the squash lengthwise, remove seeds, and roast skin-side up until skin is soft to the touch. I let cool then scoop out flesh. Second modification is that I use only one Tbsp of maple syrup – otherwise (for us) it’s way too sweet. The addition of pumpkin seeds adds some great texture. I serve with Tyler Florence’s chorizo empanadas with cilantro crema. My modifications here are: I use soyrizo vs. chorizo; no olives (hubby doesn’t like); add a chopped roasted red pepper; use pie crust instead of making my own. Crema is simply Fage yogurt, lime, a bit of cumin and chopped cilantro. Somehow it all works!

    • Support @ Minimalist Baker says

      Yum! Thanks for sharing your recipe changes with us, Kathy! We are glad to hear you enjoyed it!

  148. Vivienne Abrahams says

    Incredible take on the traditional recipe, I added Cape Malay curry dry mix…and sweet potato … delicious …thank you!

  149. Vanessa Gomez says

    thank you so much for the recipe! i made for 22 people and it was amazing. everyone loved it :) i made it again for just two people and i halved the recipe. i found that it needs more spices and it turned out sooooo gooood

  150. Eva says

    I was sick for a couple days with a cold, better yesterday, back to sick today. I made this soup, and I’m feeling fantastic at the moment! Definitely recommended for coming back from a cold. I added ginger and more garlic, and subbed onions for the shallots. I did probably 1/2 the curry powder so as not to be too spicy. I also found out mid through that I didn’t have any coconut milk that I thought I had. So I made homemade coconut milk instead: blend 1 cup shredded coconut with 2 cups hot water (I used a Vitamix, not sure if a regular blender would do it). Then squeeze through a nut milk bag. I think this is roughly equivalent to full-fat canned coconut milk.

    • Eva says

      I meant to add that I also skipped the sweetener. I don’t miss it. I bet it would be good with an apple in it though.

  151. Lisa says

    I made this for my daughter who is a vegetarian but eats very little dairy. She is still napping but my youngest daughter and husband, who swears he hates anything with coconut milk, both loved it. I was a bit worried when I tasted it at the start of the simmer, but then realized I’d forgotten to add the maple syrup. The syrup really rounds out the flavor. I used an immersion blender and this soup came out very creamy and looks so pretty in the bowl. I love so many of your recipes. Thank you especially for this one.

    • Support @ Minimalist Baker says

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

  152. Bethany says

    This is one of my very favorite recipes! I highly recommend pairing it with the chickpea shawarma sandwich – so, so delicious!

  153. Danica says

    This soup is so good. I’ve made several of your recipes now and I’m never disappointed. Thank you for making healthy food that is also delicious.

  154. Jessica says

    Possibly the BEST soup ever. Have made it twice and has turned out amazing both times. Didn’t measure any of the ingredients – guessed everything and it turned out fantastic.
    TIP: I was too lazy to try and get the rinds off the squash so I cut it into pieces and roasted it first. Skins popped right off and added extra flavour to the soup. Just amazing!

  155. Margaret Toma says

    Made this yesterday. All measurements the same. I used V8 juice for the vegetable broth and a 4 oz can tomato sauce. It was lovely. My hubby wanted to add chick peas for some crunch. I may add canalini or northern. We’ll have to see….

  156. Lisa says

    Hi! Am midway through making this. It would have been helpful to know whether the squash should be chopped into large/small chunks or left whole – totally not clear! Also – garlic chilli paste? Recipe? Thank you.

    • Support @ Minimalist Baker says

      Hi Lisa, Thank you for the feedback! We’ll make the instructions clearer here. Hope you enjoyed the soup!

  157. Cindy Schaefer says

    Great recipe-brought it to a potluck and everyone loved it. I love it! I think I’m going to start eating it for breakfast! I think the yellow curry is what made it special…haven’t made butternut squash soup with yellow curry before. Thanks!

  158. Haley Dawn says

    I’ve made this soup multiple times and I’m absolutely in love with it! I love the spice kick and flavor blends, its a twist on traditional butternut squash soups. I’ve always loved butternut squash soup, in all its shapes and sizes, but this is my favorite.

  159. Dr. B says

    This soup was soooooo perfect! I mean, I just wanted to drink it. And the fragrance while it is cooking???? unfreakingbelievable how good the curry and cinnamon smell. I need to make batches of this to freeze while the squash are still good! Everybody loves it, major hit! As far as the curry comments….1.5 tbsp worked great for me. I guess it depends on where you get your curry from!

  160. Martha says

    Excellent recipe; my ‘on the fly’ adjustment was to mix in the top heavy cream from the coconut milk can during the saute phase and then deglaze the pot with a few splashes of apple cider. After letting that mixture cook (covered) for several minutes, I followed rest of the recipe and was delighted with the result. The cider and coconut blend was aromatic and really brought out the curry/squash flavors (I used a mix of regular curry powder and some hot ginger curry powder).
    Will make again to test these unplanned variations!