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.

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:

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
4.91 from 508 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. V says

    Delicious! Perfect addition to our Thanksgiving meal to accommodate gluten free and vegan relatives :)

    I added a splash of apple cider vinegar and feel like it really brightened it. Thanks for a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review and for sharing your modification! Have a wonderful Thanksgiving, V! xo

  2. Sirena59 says

    Great recipe! Made a couple minor modifications; 1/4 t cayenne in place of chili garlic paste, added 1 t grated fresh ginger, omitted cinnamon or maple syrup as my butternut quash was very sweet.

    Thank you for a delightful fall soup!

  3. Geezee says

    This was an incredibly delicious soup! rich, creamy and so flavourful with so few ingredients. For a nice added touch, I used OKAZU – CURRY MISO – Japanese miso curry oil as a topper. I also liked leaving in small chunks of squash.

  4. Kristin says

    This is my go-to soup for people who need a meal. I don’t change a single thing. It’s absolutely amazing!! It covers all of the allergies, is vegan, and is unbelievably scrumptious. I pair it with some homemade sweet potato wedges. I use similar spices on those and dip them in the soup. I can only tell you how good it is by saying that I am drooling typing this.

    Thank you for this recipe that I’ve already probably made 50 times. ♥️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh my goodness, Kristin! This makes us so happy! You are the sweetest :) Thank you for the wonderful review! xo

  5. Sonya says

    Hi I want to make this for thanksgiving and wondering if it would work in the crock pot and what modifications you would make to do that.

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonya, flavor is usually best on the stovetop, but we do think it would work in a crock pot. For improved flavor, we’d still recommend sautéing through step 3 before transferring to the slow cooker, adding the remaining ingredients, and cooking on high for ~3-4 hours or on low for ~6-8 hours. Hope that helps!

  6. Evelyn Bennett says

    Fantastic soup! It had a mild spicy kick, my husband and children loved it. I didn’t have pumpkin seeds, I toasted some sesame seeds instead and it added another delicious flavor layer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sesame seeds sound lovely! We’re so glad you and your family enjoyed the soup, Evelyn. Thank you for sharing! xo

  7. Stephanie says

    This is such a beautiful and simple recipe that just tastes like “fall”! I have made it several times. I like adding pear to the recipe for sweetness and decrease the amount of maple syrup. I made this last night and threw in a leek as well as I had one in the fridge, which worked well.

  8. Corinne says

    This is an amazing and delicious recipe! Made it for my son and his wife (they just had a baby) and they loved it too. I didn’t use the hot chili paste, as there’s a 3 year old in the house and I wanted her to be able to eat it as well (she doesn’t like spicy). It came out delicious, is easy to make (was looking for a soup where I didn’t have to roast the butternut first). Great recipe.

    Making it again tonight, it’s my go to butternut squash soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy this soup, Corinne. Thank you for the lovely review and for sharing your modification to make it kiddo-friendly! xo

  9. Scott says

    Love the coconut milk and butternut combo. I modified the recipe to include fresh thai chilis, sauteed onion instead of shallots, a little extra garlic and I doubled the curry powder. The texture was amazing and the flavor was like a sweet, smooth Thai curry sauce.

  10. Randi Davis says

    So….having been to the local farmers market and coming home with a beautiful butternut squash… I came upon this recipe and just made this soup – WOW! I only had full fat coconut milk , yellow onion instead of shallots and chicken stock in the pantry -with all of these substitutes and everything else just the way it is instructed it is still Amazing! And added a touch of Trader Joes Salsa de Cacahuate (a tomato paste of guajillo chile and peanuts) for some heat – Bravo! Love, love, love. Will be making again, again and again.
    Thank you for this keeper of a recipe.

  11. Judy says

    This soup is delicious! I’d rate it 5/5 hands down. The modifications I made were to roast the butternut squash cubes along with approximately 2 cups of roasted carrot pieces.

  12. TJ says

    This was very good and super easy. I used 1 Tbsp maple syrup and that was plenty. Also used regular coconut milk, not lite, because I had that on hand. Paired with toasted ciabatta bread and it was a delicious meal. Will make again!

  13. Margaret says

    I intended to make this exactly to the recipe, but discovered I had no coconut milk or curry powder. I substituted heavy cream and made the MB diy curry powder. It was delicious!

  14. Gabriella says

    😍 FanTAStic Recipe!! Easy + Few ingredients + Fast = A Real Keeper!! The 1 TBS of Maple Syrup worked for me so maybe start small. For garnishes, subbed out Greek yogurt for f.f. coconut milk (carbs) + added grated ginger + jalapeno. YuM!! 😜

  15. TJB says

    Followed directions, what an amazingly good soup!!! Maple syrup I recommend per taste now that we, husband and I, have made this recipe several times, both with and without it.. Ran out of veggie broth on one occasion and used chicken broth, no notable difference. The garlic Chile paste a must for us, but scaled down to one teaspoon after using two teaspoons the first time we made this soup, (whew, packed a hot punch). Just love this recipe, so easy to make, other than peeling the squash. And smells so good. I have made this once a week since the first time my husband and I made it. Making it tonight again! Definite comfort food and very filling. Love it!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your husband both love it. Thank you for the wonderful review! xo

  16. El says

    We’ve made this a few times in the past and it was delicious. This time I’m starting with butternut squash that’s already roasted and pureed from another recipe… How many cups of puréed butternut squash should I use…?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi El, we’re so glad you enjoy this soup! 1 small squash yields ~2 cups or 480 g purée. Hope that helps!

  17. Glenn says

    This is so good Just made this for my wife and we both enjoyed. You definitely need the coconut milk in my belief. I used pumpkin seeds, cilantro and home made GF croutons for topper. Be Well

  18. David Boltianski says

    This recipe works best without adding the coconut milk, as it dilutes the soup far too much. Better to add coconut cream as a garnish. Otherwise, a good recipe.

  19. Alesha says

    It’s that time of year! This is my absolute favorite butternut squash recipe and I’ve been making it for years now. I like to split my squash in half and roast it instead of chopping it and softening it in the pot. It’s just easier that way for me. I follow everything else to the letter and it is seriously the best!!! Thank you for this recipe 😘